VEGAN MANGO PANNA COTTA
400gm coconut milk 400gm fresh mango, roughly chopped 5gm agar-agar powder 5ml coconut oil or olive oil 60ml maple syrup
Add the coconut milk, mango, maple syrup and coconut oil into a blender and blast on high for 30 to 60 seconds until it becomes smooth and creamy
Pour the mixture into a saucepan and whisk in the agaragar powder. Over medium heat, bring the mixture to a gentle simmer, stirring constantly. Heat it for about five minutes until the agar is completely dissolved and the mixture has thickened
Lightly grease a six-hole standard muffin pan and distribute the mixture evenly in the holes. Chill in the fridge for two hours
To serve, gently slide a butter knife around the edge of each panna cotta. Place a cutting board over the top of the muffin pan and holding the two together, turn it upside down.
Tap the bottom of each muffin hole to dislodge each panna cotta.