Summary

Ingredients

• 400 ml coconut milk
• 100 g cream (oat cream)
• 30 g raw cane suar
• 1 vanilla pod (s)
• 1 lime (s) (organic), the zest and juice it
• 1 teaspoon, leveled agar agar (about 4 g)
• 1 mango (s)
• 2 tablespoon water, cold
• 2 sprigs mint, fresh
• some fresh mint for garnish
• some desiccated coconut for garnish

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Instructions

1. Scrape the pulp from the vanilla pod. Wash the lime off with hot water. Rub the peel of the lime and squeeze out the juice. Chill 4 dessert bowls in the freezer.
2. To prepare the panna cotta, mix half of the vanilla pulp with the coconut milk, oat cream, 6 teaspoons of lime juice, agar agar and cane sugar and bring to the boil while stirring. Reduce the heat and simmer for another 10 minutes while stirring.
3. Stir in the lime zest and pour the mixture into the 4 frozen dessert bowls. After the mixture has cooled down a bit, put the bowls in the refrigerator for at least 1 hour.
4. For the marinated mangoes, finely chop the mint. Peel the mango and cut into wedges. Make a marinade from the water, the rest of the lime juice, the rest of the vanilla pulp and the mint and use it to marinate the mango slices and chill them as well.
5. Carefully remove the panna cotta from the edge of the bowls with a knife, turn it out onto a dessert plate, arrange with 3 - 5 mango slices and garnish with a few mint leaves and some coconut flakes.
6. The dessert is not very sweet. If you like it sweeter, you can serve everything on a mirror from a mango fruit sauce (bought or made yourself).