Vegan Mango Coconut Panna Cotta

from The Perfect Blend cookbook
June 3, 2011

This vegan panna cotta with mango and coconut from The Perfect Blend cookbook is super easy and has an incredible tropical flavor and creamy texture.

Vegan Mango Coconut Panna Cotta

This vegan panna cotta with mango and coconut from The Perfect Blend cookbook is divine. This coconut panna cotta is vegan, gluten-free, and paleo-friendly.

Panna cotta is my all-time favorite dessert. However, this traditional Italian dessert which literally translates to “cooked cream” is not so great if you’re vegan, dairy-free, paleo, or living with food allergies.

This simple vegan panna cotta is quick and easy, and a great allergy-free dessert the whole family can enjoy.

I love the combination of coconut and mango. There’s a mango pudding I love when I go and eat Yum Cha at Shark Finn in Melbourne. It’s delicious. But, their version is made of condensed milk. This vegan panna cotta is much healthier, and is gluten-free, dairy-free, soy-free, egg-free, nut-free and refined sugar-free.

Just a note about the agar: if you’ve never used it before, agar is made from seaweed and is a great vegan alternative to gelatin. Typically, the acidity and enzymes in mango and some other fruits compromises the gelling power of the agar, but heating the mixture neutralizes this issue. Agar is sold in flakes and powder, and the powder is so much easier to work with. The flakes can be hard to dissolve.

I love to top this mango coconut panna cotta with fresh mango pieces and toasted coconut chips. Enjoy!

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Other Coconut Desserts

Vegan Lime Coconut Rice Pudding
Pineapple Coconut Ice Cream
Banana Coconut Chia Pudding
Vegan Coconut Ice Cream
Raw Vegan Chocolate Coconut Balls

Please let me know what you think of this recipe in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.


Vegan Mango Coconut Panna Cotta

This vegan panna cotta with mango and coconut from The Perfect Blend cookbook is super easy and has an incredible tropical flavor and creamy texture. 

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Author Tess Masters



  1. Throw the coconut milk, roughly chopped mango, maple syrup, and coconut oil into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.
  2. Pour the mixture into a saucepan and whisk in the agar powder. Over medium heat, bring the mixture to a gentle simmer, stirring constantly, and heat for about 5 minutes, until the agar is completely dissolved and the mixture has thickened.
  3. Lightly grease a 6-hole standard muffin pan and distribute the mixture evenly amongst the holes. Chill in the fridge for at least 2 hours to set.
  4. To serve, gently slide a butter knife around the edge of each panna cotta. Place a cutting board over the top of the muffin pan, and, holding the two together, gently turn upside down. Tap the bottom of each muffin hole to dislodge each panna cotta.
  5. Serve on small plates topped with the fresh mango pieces and toasted coconut chips. 

Recipe Notes

Recipe from The Perfect Blend cookbook
Photo by Trent Lanz and styling by Alicia Buszczak


Comments 22

  1. Where do I get coconut palm sugar and agar flakes from!?
    Must admit your recipe and the picture is awesome; I cant wait to try it out…

  2. Hey Cathy!
    You can get agar flakes and coconut sugar at health food stores. If you are in the U.S Wholefoods carries it all. But so do all of the others. You can use other sugar if you don’t want to spend the money on the coconut sugar. Let me know how you go. Oink Oink =)

  3. This pudding is so good I couldn’t stop eating it. I had a hard time waiting until they were set after I licked out the contents of the blender!

  4. Glad you all enjoyed this recipe.
    It is SO easy.
    Yes, the photo is one of the better ones.
    I need to get a better camera and take a photography class so it is all not so “hit and miss”

  5. If I wanted to sub plain gelatin for the
    agar flakes, would that work. If so, do
    you know how much. Thanks. Great

    1. I haven’t tried regular gelatin with this recipe, but I don’t see why it wouldn’t work.
      I would try 2 teaspoons of gelatin.
      Please let me know how you go with that.

  6. Wow! This looks so delicious!!! I absolutely love mango and coconut together. I bet if I added a pinch of cardamom to this, it will taste even more exotic.

  7. I live on the southern Gulf coast of FL where for 3 blessed weeks of the year, we can get fresh lychees in addition to terrific fresh mangoes. I pureed mango & lychees in 1:1 ratio & after heating, added a squeeze of lime juice with the finely grated zest of one lime. Oh wowowowow. I made it for a potluck. It didn’t make it to the potluck. Ooops. I guess it’s back to the market for ingredients for a second batch. Thanks for sharing. This one’s a keeper!

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