Two coconut panna cotta sitting on individual serving plates and topped with mango coulis.
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Cool and creamy with a fruity topping, this coconut panna cotta recipe has a tropical twist for a taste of the summer. For this vegan panna cotta the traditional cream has been switched with coconut milk; and vegan-friendly agar is used in place of gelatine. Agar is a thickener produced from seaweed and will give your panna cotta the all-important set and ‘wobble’!

Agar flakes are available in large supermarkets and also in Chinese supermarkets.

This is an edited extract from Five Ingredient Vegan on a Budget by Katy Beskow published by Hardie Grant Books.

Coconut Panna Cotta with Mango Coulis

Prep Time 10 minutes
Cook Time 15 minutes
Setting Time 6 hours
Course Dessert
Servings 2


  • 400 ml canned coconut milk
  • 2 tablespoons caster sugar
  • 1 tablespoon agar flakes see note
  • 3 tablespoons pineapple juice
  • 1 ripe mango peeled, stoned and diced


  • Add the coconut milk, caster sugar and agar flakes to a pan and bring to a simmer over a low–medium heat for 4–5 minutes until you can see that all of the agar flakes have fully dissolved.
  • Pour the mixture into two 180ml dariole moulds, then refrigerate overnight, or for at least 6 hours, to allow the mixture to set completely.
  • To make the mango coulis, add the pineapple juice and two-thirds of the diced mango to a pan and simmer for 10 minutes until softened and combined. Pour into a high-powered jug blender (or use a hand blender) and blitz until Remove the panna cotta from the fridge and stand the moulds in a bowl of hot water for up to a minute, to make removal easier. Place the panna cotta moulds on serving plates and gently shake to allow the panna cotta to slide onto the plates.
  • Stir the remaining mango into the coulis, then pour over the panna cotta and serve immediately.


This is an edited extract from Five Ingredient Vegan on a Budget by Katy Beskow published by Hardie Grant Books $39.99 and is available in stores nationally.
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