Coconut Mango Panna Cotta

Simple, decadent and beyond delicious, this dairy free Coconut Mango Panna Cotta from will be your summer go-to dessert. Bonus, it can be added sugar free, too.



For the panna cotta

For the mango coulis

  • 1 1/4 cup / 225 g chopped super ripe mango (about 1 large)
  • 1 tbsp / 15 ml fresh lime juice
  • Pinch of fine himalayan salt

To garnish, optional


  1. BLOOM: Pour the water into a small high sided bowl and sprinkle it with the gelatin. Let sit for the gelatin to absorb the water.
  2. WARM: While the gelatin is blooming, add the coconut milk, vanilla, honey and pinch of salt to a small saucepan over low-medium heat. Warm the coconut milk until it is almost steaming, but don’t allow it to boil. Remove the coconut milk from the heat and add a few tablespoons of the hot mixture to the bowl with the bloomed gelatin. Whisk to combine until the gelatin is smoothly incorporated without lumps. Add the gelatin mixture to the rest of the hot coconut milk and stir until it is incorporated.
  3. CHILL: Let the coconut mixture cool for ten minutes or so, then carefully divide it into single servings. Set out 4 – 6 ramekins, tea cups or small mason jars on a small baking tray and pour the mixture into them so that you have equal sized portions. Cover the panna cottas with a layer of cling wrap, without it touching the surface of the desserts themselves. Transfer the tray to a shelf in the fridge and chill until set, at least 6 hours. The top should be firm, but the whole panna cotta should have a little wiggle when you shake it gently.
  4. BLEND: Add the mango, lime juice and salt to the bowl of a mini food processor and blitz until completely smooth. You can also make the couli using a stick blender and a narrow container to blend in. Keep the mango coulis in an airtight container in the fridge until you are ready to assemble the mango panna cottas.
  5. TOP: When you’re ready to serve, spoon some of the mango coulis on top of each panna cotta. If you like, garnish each one with a few raspberries, a few mint leaves, some lime zest and a pinch of toasted coconut flakes.
  6. MAKE AHEAD: You can make both the mango panna cottas ahead of time, but keep the coconut and mango parts separate until just before serving. If you add the mango coulis and let it sit, there will be a little separation over time, so it’s best to keep it refrigerated separately, then to give it a good stir before using to top the mango panna cottas just before serving. Both elements will keep, covered, in the fridge for 2 – 3 days.