This recipe was developed keeping plant-based indulgence in mind! The panna cotta base is a blend of Planet Oat Original Oat Milk and coconut cream to provide that creamy, non-dairy base. The panna cotta is set with agar powder to keep recipe completely vegan. Finally, lime juice was added to the base to add a little brightness and acidity to compliment the coconut cream, and the whole dessert is topped with a simple, home-made mango jam for that pop of color and tropical, fruity flair. This recipe is perfect for summer and is a great make-ahead dessert that requires minimal cooking but an awesome pay-off. —Claire Aucella
Measure and add the oat milk, coconut cream, sugar, salt, and agar powder into a bowl. Using a whisk, mix thoroughly until sugar is fully dissolved and ingredients have been fully combined.
Add the mixture to a saucepan, and heat over high heat until bubbles start to form around the edges of the pan, stirring occasionally. Once the mixture just starts to boil, turn the heat down to low and cook for 60 seconds, stirring constantly. After 60 seconds, remove the pan from the heat.
Add the lime juice to the heated mixture, stir to combine.
Portion the panna cotta base into 4 glass jars while the mixture is still hot using a ladle or heat-proof liquid measuring cup. Once portioned, move the glass jars to the refrigerator to allow the panna cotta to cool and completely set, at least 4 hours and up to overnight.
For the Mango Jam:
Add all ingredients into a small saucepan, and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
After 15 minutes, the mango should be completely tender and able to fall apart when the mixture is stirred. Press the mango with the back of the spoon to break it down into smaller pieces. The mixture should be the texture of a loose jam.
Pour the jam into a heat-proof container, and allow to set in the refrigerator until completely cooled, at least 4 hours or up to overnight.
Final Assembly: When the panna cotta base and the mango jam have both fully cooled, remove both from the refrigerator.
Portion the mango jam on top of the coconut lime panna cotta, and serve any left-overs on the side. Grab a spoon and enjoy!