Vegan Coconut Panna Cotta & Dark Chocolate Pudding Verrine
 
Prep time
Cook time
Total time
 
A vegan coconut panna cotta & dark chocolate pudding verrine, topped with mango-passion fruit coulis. Easy to do and sophisticated looking, give it a try!
Author:
Recipe type: Dessert
Cuisine: Vegan, Gluten Free, Refined Sugar Free
Serves: 6-8
Ingredients
  • For the coconut panna cotta:
  • 1 can of coconut milk (400 ml)
  • 250 ml coconut cream
  • 2 agar agar powder
  • 2 tbsp birch sugar (or 3 tbsp coconut sugar)
  • 1 tbsp shredded unsweeted coconut
  • ½ tsp vanilla powder
  • For the dark chocolat pudding:
  • 100 g dark chocolate (70%)
  • 30 g cornstarch (or arrow root)
  • 3-4 tbsp coconut sugar
  • 600 ml almond milk
  • 1 tsp vanilla extract
  • 1 tsp praline paste (optional, adds a nutty 'Nutella®'-type of flavor)
  • For the mango-passion fruit coulis:
  • 1 mango
  • 3 passion fruits
  • Dash of orange juice (optional)
Instructions
  1. Coconut Panna Cotta: Dilute agar with the cold coconut milk. In a medium saucepan, bring coconut milk, coconut cream, shredded coconut, vanilla powder and sugar just to the boil, then turn it down to a simmer, stirring until sugar is dissolved. Cook for about 2-3 minutes whisking it constantly.
  2. To create slanted lines, place your verrines or dessert glasses on top of an other glass, or inside an egg box. Pour the mixture into the verrines and chill in the fridge for at least 1 hour.
  3. Dark Chocolate Pudding: Heat 500 ml of almond milk in a saucepan with coconut sugar.
  4. Meanwhile, whisk the cornstarch with the 100 ml almond milk left until dissolved. When the milk is warm and chocolate is melted, add the cornstarch mixture and bring to a boil. Stir constantly for about 2 minutes then turn off the heat.
  5. Stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Add now the praline paste if you chose to use it. Let the pudding cool down for a few minutes (not much longer otherwise it will get too thick and difficult to pour in the verrines).
  6. Take the verrines out of the refrigerator. Place them upright and divide the chocolate pudding mixture evenly among them.
  7. Place back to the fridge for 2 hours.
  8. Mango-passion fruit coulis: Mix the mango flesh and passion fruit juice (I discarded the seeds using a mesh strainer) in a blender. You can add a dash of orange juice if wanted.
  9. Pour the coulis in the verrines. Decorate with chocolate nibs and coconut flakes before serving. Enjoy!
Notes
Prep time does not include refrigerating time, which is 3 hours altogether. Wait at least one hour before adding the chocolate pudding to the panna cotta, so it has enough time to set.
You can prepare this dessert the day before, and add the coulis and toppings just before serving.
Recipe by Chocolate & Quinoa at http://www.chocolateandquinoa.com/vegan-coconut-panna-cotta-dark-chocolate-pudding-verrines/