- Medium
- 140 min
- 4 serv.
- 4 synergies
- Now at its best: Honey
Creamy panna cotta based on mango lassi, set with agar-agar. Yoghurt, mango puree and cardamom in layers, garnished with chopped pistachio.
Mango lassi in a glass, but as dessert. Yoghurt that wobbles gently when you tilt the glass, with that typical mango colour shining through. Cardamom gives it that unmistakable Indian warmth — not much, just enough to keep it interesting. On top the chopped pistachios glitter like tiny green jewels. The secret is in the agar-agar: you heat the coconut milk just long enough to dissolve the powder, let it cool, then carefully fold it through the yoghurt and mango puree. Two hours in the fridge and you have four glasses that look like a restaurant dessert. The best part: you can make them a day ahead and they only get better. Perfect after a rich meal, because it's just light enough.
- 15
- min prep
- 5
- min cook
- 140
- min total
Nutritional Synergies
This recipe combines ingredients that enhance each other:
Agar-Agar 
Coconut Milk Satiety with stable energy: gel formation + MCT fats
Agar polysaccharides delay gastric emptying, MCT fats provide quick energy via liver metabolism
Technical: Agar gel formation mechanically slows gastric emptying, increasing satiety. Coconut milk provides medium-chain triglycerides (MCT) going directly to liver for quick energy without insulin spike. Together they provide lasting satiety with stable energy.
What does this mean for you? Agar pudding with coconut milk is a perfect combination for weight management. You feel full for long while getting stable energy without blood sugar spikes.
Weight LossEnergy
Coconut Milk 
Honey MCTs + prebiotics for gut flora and energy
Technical: Coconut milk contains lauric acid (MCT) that is quickly converted to energy. Honey contains prebiotic oligosaccharides (FOS) feeding beneficial gut bacteria. The combination offers quick energy plus gut flora support.
What does this mean for you? Add honey to coconut milk-based smoothies, chia puddings or warm drinks. The MCTs provide quick energy while the prebiotics feed your gut flora.
EnergyDigestionImmune System
Coconut Milk 
Mango Coconut fat increases beta-carotene absorption from mango
Technical: Mango is one of the richest sources of beta-carotene (provitamin A), which is fat-soluble. Coconut milk's MCTs (medium-chain triglycerides) are rapidly absorbed and form micelles that increase beta-carotene absorption up to 6x.
What does this mean for you? Mango with coconut milk (as in a smoothie or Thai dessert) is more than delicious — the coconut fat ensures you get up to 6x more vitamin A from the mango.
Skin & HairImmune SystemGeneral Wellness
Yogurt Honey Synbiotic duo: prebiotic honey feeds probiotics from yogurt
Technical: Yogurt contains live probiotics that support gut flora diversity. Raw honey contains prebiotic oligosaccharides serving as food for these probiotics, plus glucose oxidase producing hydrogen peroxide. This synbiotic effect — honey feeds beneficial bacteria — provides complementary action that neither ingredient offers alone.
What does this mean for you? Use raw (unheated) honey in your yogurt. The honey is more than a sweetener — it actively feeds the beneficial bacteria from the yogurt, forming a synbiotic combination.
DigestionImmune System
Instructions
- 1 Puree the mango until smooth.
- 2 Heat coconut milk in a small saucepan until just below boiling point.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 2 days in fridge
Tags & Diet
Allergens: Dairy, Nuts