Gluten Free Dairy Free Coconut Mango Panna Cotta Recipe
Updated Feb 12, 2020, Published Mar 07, 2013
This post contains affiliate links. Please see our disclosure policy.
As my formative years were spent in Philippines, I think I was pre-disposed to love mangos and silken smooth desserts. This Gluten Free Dairy Free Coconut Mango Panna Cotta recipe is a luscious yet light combination of the both. While it is the perfect treat for a hot summer’s evening, it is also quite refreshing after a heavy, long simmered stew on a chilly winter night. In fact it brings a bit of brightness into a dreary, dismal day.
Typically a panna cotta is unmolded and you should feel free to do so if you prefer but I think it looks so pretty served in a little dish with a couple mango slices shooting out the top and just a small sprinkle of toasted coconut for crunch and color. Ok, maybe I am just lazy but I am going with the “I think it looks so pretty” story and sticking with it!
This recipe originally debuted in my Simply Gluten Free Desserts Cookbook but I have since given it a refined sugar-free make over thanks to Wholesome Sweeteners coconut palm sugar – the coconut sugar compliments the flavors here so nicely I actually prefer it to regular sugar.
Look for mangos with smooth skin that are full, plump, and round – especially at the stem end. Thin, flat mangos are likely to be stringy. A ripe mango will be slightly soft to the touch just like avocados and peaches, but not soft or mushy. Give your mangos a sniff by the stem, a ripe mango will have a strong, sweet, fragrant and fruity aroma, mangos that smell sour or like alcohol will be overripe. Unless you need to use the mangos right away, you can buy them a little on the firm side and let them ripen at room temperature, just like an avocado.
Gluten Free Dairy Free Coconut Mango Panna Cotta Recipe
Ingredients
- 3 medium mangos – use divided
- Honey or agave nectar - optional
- 3 tablespoons water
- 1 envelope unflavored gelatin
- 1 (13.5 ounce) can full fat coconut milk
- ¼ cup Wholesome Sweeteners coconut palm sugar
- 1/3 cup sweetened coconut flakes
Instructions
- If you plan to unmold the panna cottas spray six 6-ounce ramekins lightly with non-stick cooking spray. If you are not going to serve the panna cotta unmolded, skip this step.
- Cut the mangos as close to the large seed in the middle as possible so that you have two cheeks per mango. Remove the skin and slice one of the mangos into 12 slivers, cover with plastic wrap and store in the fridge until serving. Cut the flesh from the other two mangos into chunks and puree in the blender until very smooth. Taste the puree and if it is not sweet enough for you, add a small squeeze of honey or agave nectar being careful not to overpower the flavor of the mango. Push the mango puree through a fine strainer to remove any of the fibrous strands.
- Put the water in a small microwavable bowl and sprinkle the gelatin over it. Let set for 5 minutes. Microwave the gelatin for 10 seconds on high power to melt.
- Put the coconut milk and coconut palm sugar in a small sauce pan over medium heat, stirring to dissolve the sugar. Heat just to the boiling point. Whisk the gelatin mixture into the coconut milk well then whisk in the mango puree. Divide the mixture evenly between the ramekins, cover with plastic wrap and refrigerate until set, about 4 or 5 hours. Can be prepared a day ahead.
- Preheat oven to 350 degrees.
- Spread a layer of the coconut on a sheet pan and bake for 10 - 15 minutes, stirring a few times. Watch the coconut carefully as it can go from toasted to burnt in a matter of seconds. Let cool completely.
To Serve:
- If unmolding the panna cotta, run a sharp knife around the edges of the ramekins and place a small serving plate on top. Flip the plate and ramekin over and the panna cotta should slip out of the ramekin onto the plate. If it does not then take a hot towel and place it on the ramekin for a few seconds. Serve with reserved mango slices and toasted coconut.
- If you choose not to unmold the panna cotta then simply stick a couple mango spears into the top and sprinkle on a little toasted coconut.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Love this! You brought a little bit of summer into my kicthen in the winter! Thanks.
Thanks Dana!
I made it and love it! Wasn’t sure if the gelatin thing would work but it did. So easy! I used frozen mango that I defrosted first as I could find ripe mangos. Thanks.
So glad you liked it Judy!
Yummy post!!! Surely i will try
Thanks Dana!
Can you substitute the Wholesome Sweeteners coconut palm sugar for anything else?
You mean can you use something else? Yes, sugar is fine, use the same amount.
Look like Yummy Coconut Mango Panna Cotta Recipe.
Tjnak you Lisa!
Made this for dessert tonight and it was amazing!!! Thank you! :)
Thank you Sunsan! Glad you enjoyed it.
This looks absolutely delish! I would love to make it but I can´t eat any type of sugar. Can I use stevia instead of coconut palm sugar?
Yes you could. I am no no expert at using stevia so I can’t tell you how much to substitute, I guess you could start with a little and add more to taste. Let me know how it works out!
This sounds absolutely amazing. I am going to try it soon.
Thanks Wendy, enjoy!
Hey there!
Can you substitute the mango for any other fruit?
Looks like a great recipe! Can’t wait to try!
Yes Olivia. Any type of fruit you like should work fine.
Can you use frozen mang? If so, how much?
And what other fruits would you suggest?
And how much?
Jenny, Yes I suppose you can, I’ve never tried it. It would be about 4 cups, thawed. You could try using meaty fruits like papaya and maybe berries. Let me know if you do, I’m curious how it works!
xo,
Carol