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̈7 oz fresh mango (about 3⁄4 of 1 mango)
2 tbsp agave or maple syrup
1 tsp vanilla bean paste
1⁄3 cup coconut cream
̈3⁄4 cup rice milk
1 tbsp agave
1⁄2 tsp agar powder
2 passion fruits
In a blender or food processor, blend the mango together with 2 tbsp agave/ maple syrup and vanilla.
Place the mixture into a medium size bowl and reserve about 2 tbsp of the mango purée for the coulis.
In a medium saucepan, add the coconut cream, rice milk, 1 tbsp agave and dissolve agar powder. Heat over medium heat whisking continuously until it starts to boil.
Add the coconut mixture to the mango purée and whisk to combine.
Transfer to jars or glasses.
In a small bowl, combine the mango purée with 2 passion fruits. Pour the coulis over the panna cotta. Place the jars into the refrigerator to set for 2 hours.
Right before serving, top the panna cotta with coconut yogurt, mango chunks and fresh berries