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Creamy Dairy-Free Coconut Mango Panna Cotta

dairy-free coconut mango panna cotta - featured image
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A creamy, silky, and tropical dairy-free panna cotta made with coconut milk and fresh mango puree, topped with a bright raspberry coulis. Perfect for warm weather and allergy-friendly dessert options.

Ingredients

Scale
  • 13.5 oz (400 ml) canned full-fat coconut milk
  • 1 large or 2 medium fresh ripe mangoes, peeled and diced
  • ½ cup (100 g) granulated sugar (can substitute coconut sugar)
  • 1 tablespoon gelatin powder (or agar-agar powder for vegan version)
  • ¼ cup (60 ml) cold water (for blooming gelatin)
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) fresh raspberries
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar (optional, for raspberry coulis)
  • Optional: mint leaves for garnish

Instructions

  1. Bloom the gelatin: Sprinkle 1 tablespoon gelatin powder over ¼ cup (60 ml) cold water in a small bowl. Let sit for 5-10 minutes until thickened. (If using agar-agar, add it to the coconut milk in step 3 instead.)
  2. Puree the mango: Blend peeled and diced mango until smooth, about 1-2 minutes.
  3. Warm the coconut milk: In a medium saucepan, combine coconut milk, ½ cup sugar, and vanilla extract. Heat gently over medium-low heat until sugar dissolves, about 140°F (60°C). Do not boil. Remove from heat.
  4. Add gelatin: Stir the bloomed gelatin into the warm coconut milk mixture until fully dissolved.
  5. Combine mango puree: Stir mango puree into the coconut milk and gelatin mixture until fully incorporated.
  6. Pour and chill: Divide mixture evenly among 4-6 ramekins or dessert glasses. Cool to room temperature, cover, and refrigerate for at least 4 hours until set and slightly jiggly.
  7. Prepare raspberry coulis: Blend raspberries with lemon juice and optional sugar. Strain through a fine mesh sieve to remove seeds.
  8. Serve: Unmold panna cotta if desired by dipping ramekins in warm water and inverting onto plates. Drizzle with raspberry coulis and garnish with mint leaves if using.

Notes

Use full-fat coconut milk for best creaminess and setting. Do not boil the coconut milk mixture to avoid breaking down gelatin. Bloom gelatin properly for smooth texture. Strain raspberry coulis to remove seeds. For vegan version, substitute gelatin with agar-agar powder and dissolve it in coconut milk while heating.

Nutrition

Keywords: dairy-free panna cotta, coconut mango panna cotta, vegan dessert, tropical dessert, raspberry coulis, dairy-free dessert, summer dessert

Find it online: https://goldensimmer.com/creamy-dairy-free-coconut-mango-panna-cotta-recipe-easy-and-perfect-dessert-ideas/