Vegan coconut pannacotta with mango

A fresh and delicious dessert with an exotic twist: vegan coconut pannacotta with mango.

Vegan Coconut Pannacotta


  • 400 g coconut milk (the content of a can)

  • 100 g almond milk

  • 2 g of agar agar

  • 50 gr sugar

  • 1 mango


  1. Melt the agar agar in the almond milk at room temperature. Shake and mix fat and liquid contents of a can very well, then add the coconut milk and sugar to the almond milk.

  2. Pour into a saucepan and leave to cook over medium heat until boiling, stirring constantly with a whisk.

  3. Pour the mixture into the moulds of your choice (I chosea floral motif).

  4. Let cool at room temperature and then in the refrigerator for about two hours.
    Your coconut dessert is ready! I

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Vegan Coconut and Mango Pannacotta