Grilled mango and coconut ‘pannacotta’
- Published: 7 Feb 19
- Updated: 18 Mar 24
If you think it’s not possible to enjoy joyful, indulgent desserts on a vegan diet, think again. This pannacotta by Gaz Oakley is silky smooth and served with grilled mango, a mango dressing and sprinkled with crunchy coconut flakes.
This recipe is from Gaz Oakley’s cookbook, Vegan Christmas (Quadrille £15).
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Makes 6 -
Hands-on time 25 min, plus at least 4 hours chilling
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Recipe from December 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 271kcals
- Fat
- 13.8g (11.4g saturated)
- Protein
- 1.5g
- Carbohydrates
- 31.1g (19.9g sugars)
- Fibre
- 2.1g
- Salt
- 0.1g
delicious. tips
Make the pannacotta up to 2 days ahead and keep covered in the fridge.
Coconut honey is a sweet vegan syrup made from coconut palm flower sap. Find it in health food shops/online.
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