Cashew coconut panna cotta with tropical fruit topping

Round off your Christmas menu with a fruity, fresh dessert - vegan and without any refined sugar. The coconut panna cotta tastes like a vacation in the tropics and will also impress your guests visually. 

The best: The combination of sweet panna cotta and fruity-sour passion fruit. The fruit sauce is so good that you'll want to drown the panna cotta in it. Mango and coconut flakes round off the feel-good dessert. Enjoy your meal!

Ingredients (4 servings)

• 300 ml plant-based cream
• approx. 130 g coconut milk cream (the solid part in the coconut milk can)
• 50 g Pink Cashew Nussmus
• 2 tablespoons of agave syrup
• 1 TL ground vanilla
• 5 g Agar-Agar
• 1 ripe mango
• Juice of ½ lime
• 200 ml mango juice (or orange juice)
• 1 TL agave syrup

For garnishing

• 2 passion fruits
• coconut flakes
• Tropical Twist Topping

preparation

1. For the Panna Cotta: Mix the almond drink, nut butter, agave syrup and agar agar in a small pot and bring to the boil over medium heat while stirring. Simmer for two minutes and remove the pot from the heat.
2. Pour the panna cotta into small silicone molds and place in the refrigerator for at least two hours.
3. For the fruit sauce: Peel the mango, remove the pulp from the core and puree it with lime juice, fruit juice and agave syrup. Heat the sauce in a small pot and let it simmer for 3-5 minutes while stirring. Remove the pot from the heat and let the sauce cool down.
4. Tip the cooled panna cotta onto a plate and decorate with mango sauce, hollowed-out passion fruit, coconut flakes and Tropical Twist topping.