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Coconut panna cotta with mango recipe

Coconut panna cotta with mango recipe

5 ratings

In partnership with Diabetes UK

Following a healthy diet needn’t mean missing out on dessert! These panna cottas are made with coconut milk and vanilla extract. Serve with slices of juicy fresh mango and a sprinkling of lime zest. See method

  • Serves 4
  • 25 mins, plus cooling time
  • 133 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • vegetable or sunflower oil, for greasing
  • 1 x 400ml tin reduced fat coconut milk
  • 170ml Tesco Oat Milk
  • 1 x 6.5g sachet vege-gel
  • 1.5tbsp Tesco Granulated sweetener
  • 1 tsp vanilla extract​
  • 1 mango, peeled and sliced
  • the finely grated zest of 1 lime
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    6g 28%
  • Sugars

    8g 8%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 10.7g Protein 0.9g Fibre 1g


1. Lightly brush four dariole moulds or ramekins with oil and set aside.

2. Pour the coconut and oat milks into a saucepan and stir in the vege-gel, until completely dissolved. Add the sweetener and heat, stirring regularly, until just at boiling point. Remove from the heat, stir in the vanilla and divide between the moulds. Set aside until at room temperature, then refrigerate for a minimum of four hours, or overnight.

3. To serve, briefly dip each mould in a bowl of boiling water, then turn out onto a plate. Serve with the slices of mango and a sprinkling of lime zest.

See more Vegan dessert recipes

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