Ingredients
- 1 14-ounce can coconut milk
- 1 tablespoon agar flakes (not powder)
- 1 6-inch vanilla bean pod
- 5 tablespoons honey (divided)
- 1 cup plain Greek low-fat yogurt
- Zest and juice of 1 lime
- 1 (8 ounces) ripe mango (peeled and cubed)
- Fresh papaya slices (for garnish)
Coconut Panna Cotta with Mango-Lime Coulis
Trina Kaufman | Delicious Living- Serves: 5 people
- Calories per serving: 296
In this delicate dessert, coconut milk replaces dairy cream. Unlike animal-based long-chain saturated fats, coconut’s medium-chain fatty acids actually increase “good” HDL and lower “bad” LDL cholesterol; coconut is also anti-inflammatory, antiviral, and contains metabolism-boosting lauric acid. A sweet-tart mango sauce and ripe papaya slices offer anti-inflammatory vitamin C plus vibrant flavor and color.
Staff Favorite, Gluten Free
Directions
- Lightly but completely oil five ½-cup ramekins (or use cooking spray). Whisk coconut milk into a small saucepan; stir in agar flakes. Let rest for 10 minutes.
- Split vanilla bean lengthwise and scrape seeds into coconut milk. Add vanilla pod, too. Bring to a full boil (entire surface, not just edges). Reduce heat and simmer, whisking constantly, until agar is mostly dissolved, about 10 minutes. Remove from heat and strain into a bowl, using a fine-mesh strainer; press lightly. Discard any solids.
- Whisk 4 tablespoons honey into strained coconut milk. Add yogurt and a generous pinch of salt; whisk until smooth. Pour into prepared ramekins and chill, covered, at least 1½ hours.
- In a blender, combine remaining 1 tablespoon honey, lime zest and juice, and mango; purée until smooth.
- Run a knife around edge of ramekins. Invert onto serving plates. Spoon 2 tablespoons mango-lime coulis (sauce) over each. Garnish with papaya slices. Serve with remaining coulis on the side.
PER SERVING: 296 cal, 10g fat (0g mono, 0g poly, 10g sat), 10g chol, 5g protein, 40g carb, 3g fiber, 4mg sodium
In marketing natural products in the food service industry, we have gone out of our way to define natural as we all did years ago in the natural products industry. No artificial flavors, colors, minimally processed, no preservatives and now, non-GMO. I vote to maintain natural as a certification that our industry supports and defines.
on Apr. 25, 2012