Mango Coconut Panna Cotta - Light, Creamy and Naturally Gluten-Free
This Mango Coconut Panna Cotta is a simple dessert that tastes like sunshine. It combines silky coconut milk with bright ripe mango, creating a light tropical treat that’s perfect when you want something sweet but not heavy.
Ingredients
- 11 oz (330ml) coconut milk
- 5 oz (150g) mango puree
- 3 tbsp (45g) sugar
- 1 tsp (5g) vanilla extract
- Pinch of salt
- 2 ½ tsp (8g) gelatin powder
- 3 tbsp (45g) coconut milk , for dissolving gelatin
Instructions
- Process the mango into a smooth puree.
- Add gelatin powder into a small bowl and pour 3 tablespoons of cold coconut milk over it. Let it sit for 5–10 minutes, until it blooms into a thick paste.
- In a saucepan add remaining coconut milk and sugar.
- Heat gently over medium heat, stirring until the sugar dissolves. Do not boil.
- Remove the pan from the heat. Add vanilla extract and salt.
- Add the bloomed gelatin mixture.
- Stir until fully dissolved and smooth.
- Stir in the mango puree (at room temperature).
- Mix until completely smooth and combined.
- Grease ramekins with coconut oil or vegetable oil. Divide the mixture evenly into serving glasses or molds.
- Refrigerate for at least 6 hours or overnight, until fully set.
- Serve chilled.
- If unmolding, dip the molds briefly in warm water and invert onto plates. Serve with fresh mango puree and decorate with berries, fresh mint and shredded coconut.
Nutrition
Serving: 1 serving out of 4Calories: 260kcalCarbohydrates: 19.63gProtein: 3.91gFat: 20.14gSaturated Fat: 17.76gSodium: 114mgPotassium: 271mgFiber: 0.6gSugar: 15gVitamin A: 406IUVitamin C: 14.6mgCalcium: 22mgIron: 3.18mg