Coconut Mango Panna Cotta

Happy Sunday everyone!

Last Friday, my boyfriend and I were invited to a dinner party and we were in charge of the dessert. At first we wanted to try to make a mango chia pudding, but then we changed our mind. We stuck with the mango-theme, but tried something new: a coconut mango panna cotta, all dairy-free and, if desired, vegan!


As a heads up, this recipe does need to sit for a few hours, so we prepared it the night before. But gosh was it tasty (and it goes very well with rum, just by the way)! Plus, it’s so quick and easy to make!!

 

Ingredients:

  • 2 medium, ripe mangoes, cut into pieces
  • 1 13.5 oz can of coconut milk (full fat)
  • 1/4 cup maple syrup
  • 1 tbsp coconut oil
  • 1 package of either gelatin or agar (if vegetarian/vegan, use agar)
  • extra mango and/or coconut flakes

Combine the mango, coconut milk, maple syrup and coconut oil in a blender and mix for about a minute. Pour into a pan and bring to a simmer (be careful not to let it burn!). Add the gelatin/agar and whisk for 2-3 minutes. Take it off the stove and pour it into 6-10 small containers (or, as a hack, grease a muffin pan beforehand and pour the mixture into those muffin holes). Let sit for a couple of hours (we let it sit over night) and take it out of the fridge about 30 minutes before serving (if you used the muffin pan trick, take out even earlier. Use a knife to separate the panna cotta from the pan, flip, and tap on top to release).

If you want to serve it with some decorations, fresh mango and/or coconut flakes work well! That being said, the panna cotta is tasty enough and you don’t really need to add anything.

Cinnamon-Rum Chocolate Mousse

Oh Valentine’s Day… the day of flowers, love, and chocolate!

I decided to try and make a creamy, dairy-free mousse last night and experienced with various recipes. A friend of mine recently visited Martinique and brought me back a bottle of amazing dark rum. I’m trying to cut down on my drinking (aka really only drink a beer or two on the weekends), but I can still cook with it, right? 

I forgot to take pictures because I was so busy making the rest of the dinner (I cheated last night and made a hollandaise sauce), but I loved the dessert so much that I wanted to share it!
Ingredients (serves 2-6, depending on portion size):

  • 8 ounces dairy-free dark chocolate chunks  
  • 1 small can coconut cream
  • 1 15-oz can of coconut milk
  • 2-3 tbsp dark rum (or more if you like!)
  • 1 tsp cinnamon

Recipe:

Melt the chocolate but don’t let it cook (I used two pans – one with water over a flame, the other inside the water bath). Slowly combine it with the coconut milk and half of the coconut cream. Add the rum and mix until slightly fluffy. Put in fridge and chill overnight. The next morning, mix the cinnamon and remaining coconut cream until it slightly resembles whipped cream. Distribute the chocolate mixture into the serving dishes and top off with the cinnamon coconut cream. Store in fridge until ready to serve!