Check out this amazing recipe from TheBlenderist.com ! This recipe makes 2 large servings or 4 small ones.
1 can coconut milk
¼ cup sugar or sweetener of choice
¼ tsp vanilla
1 tsp granulated kanten or agar agar
1 small mango, peeled and cut
*Use liquid or granular sweetener in the equivalent of ¼ cup sugar. You can taste the mixture and adjust sweetness as you go.
Heat the coconut milk, sweetener and vanilla in a medium sized sauce pan until it reaches a low boil.
Sprinkle ¾ tsp of the kanten/agar in to the coconut milk mixture and stir it to help it dissolve.Continue stirring for approximately 5 minutes.
Be sure to keep it at a low boil, don’t allow it to boil rapidly. You don’t want to scorch it!After the 5 minutes are up, pour the mixture into ramekins, cups or bowls.
Put the panna cotta in the fridge to set for 30 minutes before making the next layer.
Puree the mango in a small blender of food processor.
Don’t worry about getting it perfectly smooth.
Dissolve ¼ tsp kanten/agar in very hot water.
Mix the kanten/agar with the mango puree in the food processor.
Remove the coconut panna cotta from the fridge and spoon the mango puree on top of each one.
If the mixture is thick, use a spoon to spread it around.
Put them back in the fridge for another 2 or 3 hours until set.