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Dairy free coconut panna cotta with raspberry sauce, fresh mango and toasted coconut.

Coconut Panna Cotta

Liz Mincin
An easy four ingredient dairy free coconut panna cotta recipe. Topped with raspberry sauce, chopped mango and toasted coconut for a tropical delight.
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Chilling 4 hrs
Course Dessert
Cuisine American, Italian
Servings 4 people
Calories 431 kcal

Ingredients
  

Ingredients for Coconut Panna Cotta

  • 7 oz sweetened coconut condensed milk
  • 14 oz coconut cream
  • 2 teaspoon powdered gelatine
  • tablespoon water

Ingredients for Raspberry Sauce and Toppings (optional)

  • 3 oz fresh raspberries or frozen, defrosted
  • 1 teaspoon sugar
  • 1 tablespoon orange juice
  • 1 oz sweetened shredded coconut
  • 1 oz fresh mango chopped

Instructions
 

Instructions for Coconut Panna Cotta

  • In a small bowl, sprinkle the powdered gelatine over top the water and set aside to soak for about 5 minutes.
  • In a large mixing bowl whisk together the coconut condensed milk with 10oz of the coconut cream.
  • Meanwhile, in a small saucepan, heat the remaining 4oz of coconut cream over a medium heat until simmering. Then, remove from the heat and slip the softened gelatine into the warmed cream, stirring until smooth and the gelatine is dissolved.
  • Slowly pour the warmed cream into the large mixing bowl of condensed milk mixture whilst whisking continuously, until combined.
  • Decant into moulds or serving glasses and chill for at least 4 hours (best overnight) until set.

Instructions for Raspberry Sauce and Toppings

  • To make the raspberry sauce, place the raspberries, sugar and orange juice in a small saucepan. Cook this over a medium heat, stirring and mashing the raspberries to help them break down.
  • Bring the sauce to a simmer and then strain through a sieve to remove the seeds. Set aside to cool before adding to the panna cotta.
  • To toast the shredded coconut, spread the shredded coconut in a single layer on a lined baking tray and place in a preheated 375°F (190C/170C Fan) oven for about 10 minutes, watching until it begins to go golden. Remove and allow to cool.
  • To serve the coconut panna cottas, top with about 1 tablespoon of raspberry sauce, some chopped mango and a sprinkle of toasted coconut.

Nutrition

Calories: 431kcalCarbohydrates: 39gProtein: 6.9gFat: 29.5gSaturated Fat: 25.5gCholesterol: 18mgSodium: 90mgPotassium: 313mgFiber: 4.2gSugar: 34.2gCalcium: 141mgIron: 2mg
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