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  • Coconut Panna with Mango

    Coconut Panna with Mango

    Coconut Panna with Mango

    Serves 6


    What You’ll Need:

    A Blender

    A Silicone Cake Pan or a Muffin Pan

    A Baking Sheet or Large Plate to Place Under the Silicon Pan

    Parchment Paper

    Measuring Spoons

    Pyrex Measuring Cup

    A Sharp Knife

    A Medium Sized Pot

    A Whisk

    A Cake Plate



    3 1/2 Cups Low Fat Coconut Milk

    1/4 Cup Lime Juice

    2 Tbsp Coconut Extract

    3 Envelopes Gelatin

    1 Tsp Stevia or 1/2 Cup Xylitol (Birch Sugar)

    1 Mango, Cubed

    1 Mango, Pureed in the Food Processor

    Juice of 2 Limes

    1/4 Tsp Stevia

    1/4 Cup Water

    1/3 Cup Unsweetened Coconut Flakes


    How To Put It Together:

    1) Into the bender, add the coconut milk, lime juice, coconut extract, gelatin and the stevia (or birch sugar); blend until combined.


    2) Into a cake pan, add the mango cubes, spreading over the entirety of the pan.
    3) Warm the the coconut milk over medium heat, whisking to melt all the gelatin; this will take just a couple of minutes. Pour the hot coconut milk back into the measuring cup – this will give you greater control over the hot liquid. Carefully and slowly pour the coconut milk into the cake pan, slowly pouring in a circular motion to keep the mango chunks evenly distributed on the bottom of the pan. Place the panna cotta in the fridge to gel, covered, for at least
    4 hours or overnight. Alternatively, you may place the panna cotta in the freezer for about an hour and then transfer it to the fridge to speed up the gelling process.


    4) For the mango glaze: Into the blender, pour the mango puree, the lime juice, the stevia and the water and blend until combined.


    5) Assembling the panna cotta: Dip the the bottom of the cake pan in steaming hot water for about 10 seconds. Run a knife around the edge of the cake pan to loosen the custard. Place a cake pan on top and invert to release the panna cotta. Spoon the mango glaze over the panna cotta, spreading it around with the back of the spoon; top with coconut flakes.


    6) Serve and enjoy!


    Nina’s Tasty Tip:

    Replace the mango with pineapple in this recipe for a new and delicious twist.



    154 Calories
    3 grams of Protein
    16 grams of Total Carbohydrates
    14 grams of Sugar
    1 gram of Fiber
    9 grams of Total Fat
    9 grams of Saturated Fat
    0 grams of Trans Fat
    0 mg of Cholesterol
    40 mg of Sodium
    18% RDA Vitamin C
    5% RDA Iron
    5% RDA Vitamin A
    • Glycemic load: 9

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