Date panna coco with mango salad

Total time: 2hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 446 Kcal, 4g Protein, 48g Carbohydrates, 27g Fat


  • Date panna coco
  • 100 g Medjool dates, pitted, finely chopped
  • 1 dl full cream
  • 4 dl coconut milk
  • 2 tbsp sugar
  • 0.75 tsp agar-agar (morga)
  • Mango salad
  • 2 tsp lemon juice
  • 1 mangoes, cut into slices
  • 1 tbsp maple syrup
  • 2 Medjool dates, pitted, cut lengthwise into strips
  • a little peppermint or lemon balm
  • Utensils
  • 4 ramekins, each holding approx. 150 ml, rinsed with cold water

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  • Date panna coco

    In a pan, combine the dates, coconut milk and cream. Add the sugar and agar-agar, bring to the boil while stirring. Reduce the heat, simmer for approx. 2 mins. Pour the mixture into the prepared ramekins, allow to cool. Cover and refrigerate for approx. 2 hrs. until the mixture is set.
  • Mango salad

    Mix the mango slices with the lemon juice and maple syrup, refrigerate until ready to serve. To serve, carefully separate the panna coco from the edge of the ramekins using the tip of a knife, tip out onto plates. Serve with the mango salad, decorate with the dates and mint/lemon balm.

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