Coconut-Mango ' Panna Cotta" (Sea Moss Set, Vegan)
Origin: Italian-Tropical
Yield: 6 small cups
Time: 15 min + 4 hrs chill
Ingredients: Coconut milk (full-fat) 1 can (400 ml); mango purée 1 cup (250 g); maple 3-4 tbsp (45-60 ml); vanilla 1 tsp (5 ml); sea moss gel 3 tbsp (45 g); pinch salt. (Firmer set option: agar-agar 1-1½ g)
Method: 1) Warm coconut milk + maple just to steam; whisk in gel, vanilla, salt; blend smooth with mango. 2) Pour into cups; chill 4 hrs to set. (For a firmer set, simmer agar 2 min in coconut milk before blending.)
Chef's Notes: Top with diced mango + lime zest.
Micronutrients: lodine; vitamin A (mango). Allergens: Coconut. Storage: 3 days chilled
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