Coconut Panna Cotta with Mango

finished panna cotta in a glass garnished with fresh mango, coconut and a mint leaf.

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4.72 from 7 votes

Coconut Panna Cotta with Mango

This dairy-free Coconut Panna Cotta recipe makes an impressive, creamy dessert that is so easy to make!

Prep Time20

Cook Time0

Resting time6

Course: Dessert

Cuisine: Italian

Servings:

Calories: 241kcal

Author: Andrea Mut

Ingredients

2 packages powdered gelatin (7g or 2-½ tsp. each)
½ cup cold water
2 cans full-fat coconut milk (400 ml/13.5 oz each)
½ cup non-dairy milk
¼ cup plus 2 tablespoons honey, sugar or maple syrup
⅛ teaspoon salt
2 ripe mangos, diced
½ cup toasted coconut, optional

Instructions

To bloom the gelatin, place the cold water in a small bowl and slowly sprinkle gelatin evenly over the surface working with one layer at a time. Let the first layer dissolve before adding more gelatin. Let sit for 5 minutes.
2 packages powdered gelatin (7g or 2-½ tsp. each) , ½ cup cold water
In a small saucepan over medium to medium-low heat, warm the coconut milk, milk, honey, and salt until hot but not boiling. Remove from heat and whisk the gelatin mixture into the coconut cream mixture.
2 cans full-fat coconut milk (400 ml/13.5 oz each), ½ cup non-dairy milk, ¼ cup plus 2 tablespoons honey, sugar or maple syrup, ⅛ teaspoon salt
Let sit for 15 minutes, whisk again then pour into glasses or molds. If you are inverting onto plates, lightly brush the molds with coconut oil or non-stick spray.
Let come to room temperature then cover with plastic wrap and refrigerate for a minimum of 5 hours or overnight.
If unmolding, fill a medium bowl with very hot water. Dip one cup at a time into the hot water until the panna cotta has released itself. You will start to see a small amount of liquid forming around the edge. Don't let it sit too long in the hot water or it will start to totally melt. Place a serving plate on top of the mold and invert. Give it a little shake or tap, if necessary, to release.
Serve chilled with fresh mango and toasted coconut.
2 ripe mangos, diced, ½ cup toasted coconut, optional

Notes

STORAGE - Panna cotta will last in the fridge for 5 days or more. If using all non-dairy milk it will last up to 10 days.

NUTRITION FACTS - Please note that these calculations are an estimate only and have not been approved by a registered dietitian. I use an online nutritional calculator from My Fitness Pal to calculate the numbers. This is for 1 serving and does not include the mango or coconut topping.

Nutrition