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Date panna coco with mango salad
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 446
  • Fat about 27g
  • Carbohydrates about 48g
  • Protein about 4g
This is needed
This is needed for 4 people
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
Tools
  • 4 ramekins, each holding approx. 150 ml, rinsed with cold water
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And that's how it's done
And that's how it's done
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.