Coconut Panna Cotta with Mango Sauce Coconut Panna Cotta with Mango Sauce

Coconut Panna Cotta 150 Image by: Coconut Panna Cotta 150 Author: Canadian Living

Silky-textured panna cotta with slightly tart sauce will refresh and cleanse the palate. Choose mangoes that are juicy and ripe. However, if you can't find them, add a bit more sugar while pureeing the sauce.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2007


  • 4 teaspoons unflavoured gelatin
  • 1 1/2 cup milk
  • 1 can unsweetened coconut milk
  • 1/3 cup granulated sugar
Mango Sauce:
  • 2 mangoes peeled, pitted and chopped
  • 1 tablespoon granulated sugar
  • 1 tablespoon lime juice
  • 1 tablespoon orange juice


In small bowl, sprinkle gelatin over 1/2 cup (125 mL) of the milk; let stand for 5 minutes.

Meanwhile, in saucepan, bring remaining milk, coconut milk and sugar to boil, stirring often. Stir in gelatin mixture and boil, stirring, for 1 minute. Strain through fine sieve. Pour into small dessert dishes. Refrigerate until set, about 4 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)

Mango Sauce:
In food processor, puree together mangoes, sugar, lime juice and orange juice; press through sieve into small bowl. (Make-ahead: Cover and refrigerate for up to 2 days.) Spoon over panna cotta.

Nutritional facts Per serving: about

  • Sodium 38 mg
  • Protein 5 g
  • Calories 255.0
  • Total fat 15 g
  • Cholesterol 5 mg
  • Saturated fat 13 g
  • Total carbohydrate 29 g


  • Iron 16.0
  • Folate 10.0
  • Calcium 8.0
  • Vitamin A 30.0
  • Vitamin C 35.0
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Coconut Panna Cotta with Mango Sauce