Gluten Free Dairy Free Coconut Panna Cotta Recipe

Gluten Free Dairy Free Coconut Mango Panna Cotta Recipe

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 Panna Cotta

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Gluten Free Dairy Free Coconut Panna Cotta Recipe
Gluten Free Dairy Free Coconut Mango Panna Cotta Recipe
Prep Time
15 mins
Cook Time
15 mins
Setting Time
5 hrs
Total Time
30 mins
 
Course: Dessert
Cuisine: filipino
Servings: 6 people
Calories: 93 kcal
Author: Carol Kicinski
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 350 degrees.
  6. 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:
  1. 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.
  2. 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 Facts
Gluten Free Dairy Free Coconut Mango Panna Cotta Recipe
Amount Per Serving
Calories 93 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Sodium 28mg 1%
Potassium 155mg 4%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 17g
Vitamin A 17.9%
Vitamin C 36.4%
Calcium 0.9%
Iron 1.1%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Agave Coconut Coconut Sugar Corn Free Dairy Free Gelatin Mango Panna Cotta
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  1. Dana
    March 9, 2013

    Love this! You brought a little bit of summer into my kicthen in the winter! Thanks.

    1. Carol Kicinski
      March 14, 2013

      Thanks Dana!

  2. Pingback: Gluten Free Dairy Free Coconut Mango Panna Cotta RecipeFood & Restaurant: Food | Food & Restaurant: Food

  3. Judy
    March 14, 2013

    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.

    1. Carol Kicinski
      March 16, 2013

      So glad you liked it Judy!

  4. March 21, 2013

    Yummy post!!! Surely i will try

    1. Carol Kicinski
      March 21, 2013

      Thanks Dana!

  5. mp
    March 30, 2013

    Can you substitute the Wholesome Sweeteners coconut palm sugar for anything else?

    1. Carol Kicinski
      April 3, 2013

      You mean can you use something else? Yes, sugar is fine, use the same amount.

  6. April 29, 2013

    Look like Yummy Coconut Mango Panna Cotta Recipe.

    1. Carol Kicinski
      May 3, 2013

      Tjnak you Lisa!

  7. Susan
    May 8, 2013

    Made this for dessert tonight and it was amazing!!! Thank you! :)

    1. Carol Kicinski
      May 11, 2013

      Thank you Sunsan! Glad you enjoyed it.

  8. Carmen
    May 18, 2013

    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?

    1. Carol Kicinski
      May 21, 2013

      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!

  9. June 6, 2013

    This sounds absolutely amazing. I am going to try it soon.

    1. Carol Kicinski
      June 6, 2013

      Thanks Wendy, enjoy!

  10. Olivia
    March 30, 2015

    Hey there!
    Can you substitute the mango for any other fruit?
    Looks like a great recipe! Can’t wait to try!

    1. Carol Kicinski
      April 6, 2015

      Yes Olivia. Any type of fruit you like should work fine.

  11. Jenny
    April 11, 2015

    Can you use frozen mang? If so, how much?
    And what other fruits would you suggest?
    And how much?

    1. Carol Kicinski
      June 9, 2015

      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

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