Coconut milk panna cotta
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.
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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- 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