I promised myself it would be a lazy Saturday, and I would prepare a simple dessert for tonight’s dinner with friends. Coconut panna cotta is an easy dessert, so is dark chocolate pudding. Of course I couldn’t choose which one to do, so why not do both, and pair them in layered verrines?
This vegan coconut panna cotta & dark chocolate pudding verrine is nothing complicated, though it looks sophisticated. It is the first time I try vegan versions of these two desserts, and the result is at the same time light and creamy, simply delicious! The mango-passion fruit coulis brings a refreshing burst of tartness – and we all know desserts are first eaten with the eyes: the yellow of the coulis pops against the milky white panna cotta and dark chocolate pudding muted tone.
Instead of the classic horizontal layers, I leaned the verrines before pouring the panna cotta cream, to get these fancy-looking ‘Y’ shaped layers. Give it a try!No milk, no cream, no egg and as always in my recipes, no refined sugar in this very gourmand dessert. Each time that you dip your spoon into the glass, you can decide where to stop and blend the flavors the way you like, that’s the magic of verrine desserts!
Sure, you can prepare the coconut panna cotta simply with the mango-passion coulis, or have only the chocolate pudding topped with whipped coconut cream, they will make wonderful desserts on their own. A vos cuillères!
- 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)
- 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.
- 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.
- Dark Chocolate Pudding: Heat 500 ml of almond milk in a saucepan with coconut sugar.
- 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.
- 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).
- Take the verrines out of the refrigerator. Place them upright and divide the chocolate pudding mixture evenly among them.
- Place back to the fridge for 2 hours.
- 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.
- Pour the coulis in the verrines. Decorate with chocolate nibs and coconut flakes before serving. Enjoy!
You can prepare this dessert the day before, and add the coulis and toppings just before serving.