Grilled mango and coconut pannacotta recipe | delicious. magazine

Name: Grilled mango and coconut pannacotta recipe | delicious. magazine
Ingredients: 400ml tin full-fat coconut milk; 35ml vegan rum (optional); 1 vanilla pod, seeds scraped out (or 2 tsp vanilla bean paste); 250ml non-dairy milk; 5-6 tbsp coconut honey (see Know-how) or maple syrup to taste; 65g cornflour; For the mango dressing; 200g ripe mango, peeled and cubed; ½ tsp chilli flakes; For the grilled mango; 1 tbsp coconut oil, plus extra for greasing; ½ ripe mango, peeled and cut into 2.5cm-thick slices; 2 tbsp coconut sugar; To serve; Fresh mint leaves, chopped; Coconut flakes, lightly toasted; You’ll also need…; 6 x 150ml dariole moulds or ramekins, lightly greased with coconut oil and bases lined with non-stick baking paper

www.deliciousmagazine.co.uk

This vegan pannacotta by Gaz Oakley is silky smooth and served with grilled mango, a mango dressing and sprinkled with crunchy coconut flakes.

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Ingredients

400ml tin full-fat coconut milk
35ml vegan rum (optional)
1 vanilla pod, seeds scraped out (or 2 tsp vanilla bean paste)
250ml non-dairy milk
5-6 tbsp coconut honey (see Know-how) or maple syrup to taste
65g cornflour
For the mango dressing
200g ripe mango, peeled and cubed
½ tsp chilli flakes
For the grilled mango
1 tbsp coconut oil, plus extra for greasing
½ ripe mango, peeled and cut into 2.5cm-thick slices
2 tbsp coconut sugar
To serve
Fresh mint leaves, chopped
Coconut flakes, lightly toasted
You’ll also need…
6 x 150ml dariole moulds or ramekins, lightly greased with coconut oil and bases lined with non-stick baking paper