Vegan Mango Panna Cotta with Kiwi, Mango and Strawberries

Mango Panna Cotta topped with Gold Kiwi Fruit, Mangoes and Strawberries.

During the summertime, I love all the fresh fruit that's available, especially berries, melons, and tropical fruits like mangoes, kiwi fruit and papaya. Recently, I was sent a box of Zespri Kiwi Fruit, and had the chance to experiment with both Green Kiwi Fruit and Gold Kiwi Fruit. I have to say that I am partial to Gold Kiwi Fruit, perhaps because it's more unusual or because I like its more tropical flavors. Now that I've run out of these Gold Kiwi Fruit, I've been on the lookout in our local supermarkets and have seen them in a few stores. Although Gold Kiwi Fruit is not as easy to spot as Green Kiwi Fruit, it's definitely worth the effort to look for them - you won't be disappointed.

Zespri Gold Kiwi Fruit

I made Kiwi Popsicles and Frosty Kiwi Coolers with the Green Kiwi Fruit, which were very quick and easy to make. However, I wanted to make something a bit fancier with the Gold Kiwi Fruit, they're that special.

This summer, I bought a pack of agar agar from our local Asian grocery store. It perked my interest as I remember when I was growing up, my mom made some desserts using agar agar. However, after bringing it home, I didn't know what to do with it. The agar agar I bought came in long strands. The agar agar I remember my mom using was in "bars."

Unlike gelatin, which is derived from the collagen inside animals' skin and bones, agar agar comes from seaweed. I never really thought about this until I googled gelatin and found that, not only is gelatin used in "JELL-O" gelatin mixes, but also gummy bears, marshmallows, and some yogurts. After I read this, I was a little grossed out - who knew?

Whereas gelatin must be refrigerated to gel, agar agar sets up at room temperature in an hour, requiring no refrigeration. That's one thing I like about vegan foods - since there's no dairy or eggs, there are no worries about leaving food out at room temperature for a short period of time.

When I started researching how to use the agar agar I bought, I saw that most recipes used powdered agar agar or agar agar flakes. I also noticed that the proportion of agar agar to liquid to make it gel was roughly 2 teaspoons of agar agar powder or 2 tablespoons of agar agar flakes to 2 cups of liquid.

Agar Agar Flakes that I made by grinding Agar Agar Strands in a coffee grinder.

One resource suggested grinding agar agar in a food processor, blender or coffee grinder. I first tried the food processor, which failed to break up the strands of agar agar. So, I cut the agar agar strips into smaller pieces and put them in the coffee grinder, and I ended up with nice agar agar flakes.

I came across a recipe for Vegetarian Vanilla Panna Cotta on the Enlightened Cooking and decided to use this as a reference. To highlight the tropical theme I wanted to convey with this dessert, I made a Mango Panna Cotta, topping it with some Zespri Golden Kiwi, Mango, and Strawberries.

Vegan Mango Panna Cotta with Fresh Fruit

I happened to have some So Delicious Passionate Mango Yogurt which was perfect for this tropical theme, but vanilla yogurt would work just as well.

Whoops! I ran out of strawberries, but these were still really good.

Printable Recipe

Ingredients:

• 1 1/4 cup coconut milk
• 1/4 cup organic sugar
• 2 tablespoons agar agar flakes
• 1 cup So Delicious Passionate Mango Yogurt
• 1 mango (you should have about 1/2 cup)
• 1 teaspoon vanilla extract
• Kiwi Fruit, Mango, or other fruits, cut up, for topping

Directions:

1. In a medium saucepan, combine the coconut milk, sugar and agar agar flakes. Let stand 5 minutes. Bring to a simmer, then reduce heat to low and cook 6-8 minutes, until agar is dissolved. Remove from heat.
2. Puree mango flesh in a food processor. Add agar agar mixture to the bowl and process until smooth.
3. Add yogurt and vanilla extract to bowl and process until blended.
4. Divide among ramekins or dessert glasses. Cover tops with plastic wrap. Agar agar will set in 1 hour. If you are not serving it right away, transfer panna cottas to the refrigerator.
5. Just before serving, top with fresh Kiwi Fruit, Mango, and any other fruit you like.