These coconut milk panna cottas are light but comforting and very easy to prepare ahead.
Our coconut milk panna cotta has no added sugar and only come to 133 calories per portion. The recipe uses platinum sheets of gelatin which is available from most supermarkets. You can experiment with vegetarian alternatives as the packets often provide helpful conversions.
- 4 sheets gelatin
- 100ml single cream
- 400ml reduced fat coconut milk
- 20g sweetener
- 2tsp vanilla paste
- Zest ½ lime
- For the topping:
- 1 ripe mango, diced
- 1 passionfruit
- ½ tsp sweetener
- Juice ½ lime
Place the gelatin in some cold water and leave to soften for 5mins.
Meanwhile gently warm the cream, coconut milk, sweetener, vanilla paste and lime zest, ensuring it doesn’t get too hot. Mix the gelatin into the warm mixture until dissolved. Leave to stand for 10-15mins to cool a little then mix to redistribute the vanilla and lime zest.
Pour evenly into five ramekins or moulds. Place in the fridge to set for four hours or overnight.
Mix the diced mango, passion fruit seeds, lime juice and sugar and leave to macerate.
Flip the panna cottas onto a plate and serve with the mango and passionfruit.
Top tips for making coconut milk panna cotta
If you're not watching the calorie count, use full-fat coconut milk and double cream for a silkier, more indulgent finish. We've served them with passionfruit and mango but summer berries like strawberries and raspberries would be delicious too.
If the panna cotta isn’t coming out of the mould, dip them in warm water for a few seconds before turning them onto a plate.
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