Tropical Coconut Panna Cotta Slice

Tropical Coconut Panna Cotta Slice

If you've ever been to the tropics, you'll no doubt have gorgeous memories of the taste and smell of tropical fruit. The fragrant, juicy deliciousness of tropical fruit is unforgettable and one of the real joys of travelling in the tropics.

If you're missing your tropical adventures as much as we are, you'll love this new recipe by the ever talented @lizziewagz. 

Tropical Panna Cotta Coconut Slice brings a blast of the tropics and gorgeous silky texture to your summer!  This recipe uses Clean Mixes Salted Caramel Bliss Ball Mix as the base and has layers of tropical fruity delight on top.

CLEAN MIXES TROPICAL COCONUT PANNA COTTA SLICE RECIPE

INGREDIENTS

Crust:

Mango Layer:

  • 1 cup full-fat canned coconut milk 
  • 1/3 cup lemon juice 
  • 1/4 cup maple syrup 
  • 1 cup of frozen mango blended with a little bit of water.
  • 1 1/2 tsp agar agar powder.

 Raspberry Filling:

  • 1 cup full-fat canned coconut milk 
  • 1/3 cup lemon juice 
  • 1/4 cup maple syrup 
  • 3/4 cup frozen/fresh raspberries blended with a little bit of water.
  • 1 1/2 tsp agar agar powder.

 Jelly:

  • 1/2 cup raspberries 
  • 3 Tbsp lemon juice 
  • 2 Tbsp maple syrup 
  • 1/2 cup water 
  • 1 tsp agar agar powder.

Line a square baking tin with parchment paper. In a bowl, add the crust ingredients and mix until combined. Press mixture into tin and refrigerate. 

In a saucepan, bring coconut milk, mango puree to a boil. Add agar-agar and stirring constantly until completely dissolved which takes about 2-3 minutes. Then lower the heat and add in maple syrup, lemon juice. Let simmer for 1 min. Turn off the heat and allow the mixture to cool slightly. Pour mixture over the base. Chill in the fridge to set. 

Then few hours later, do the same with the pink raspberry filling layer, additionally, I put my blended raspberry mixture through a sift, getting rid of all the seeds. 

For the final layer, blend raspberries and lemon juice with 1/4 cup water, then sift the seeds out using a shifter or cheesecloth. 

In a saucepan, bring raspberries to a boil. Add agar-agar and stirring constantly, keep stirring until agar-agar completely dissolved. Then lower the heat and whisk in maple syrup. Let simmer for 1 min. Turn off the heat and pour the mixture over the top of the previous layers. Transfer the pan to the fridge to set.

When set, slice with a sharp, knife. 

If you give this a go, we'd love to see the result! Tag us in your pictures with @cleanmixes.co on Instagram for your chance to be featured on our Instagram account.