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Mango Coconut panna cotta with dates and walnuts
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4.86 from 7 votes

Light Mango Coconut Panna Cotta

This cool, creamy mango coconut panna cotta is topped with sun-drenched mango and features a base of sweet dates and walnuts. Easy to make, and made with Greek yogurt rather than cream, it's an elegant spring dessert. 
Prep Time15 minutes
Cook Time10 minutes
Chilling time2 hours
Total Time25 minutes
Course: Dessert
Cuisine: Italian
Servings: 4
Calories: 405kcal
Author: Michele Peterson

Ingredients

Mango Topping

  • 1 cup fresh mango cubed
  • 1 1/2 tsp white balsamic vinegar

Date Walnut Base

  • 1/2 cup Medjool dates packed and pitted
  • 1/2 cup walnuts raw, shelled

Second layer

  • 2 tbsp cold water
  • 1 1/2 tsp gelatin unflavoured
  • 1 cup coconut milk light from a can
  • 1/4 cup white sugar
  • 3 tablespoon flaked dried coconut unsweetened
  • 1/2 tsp vanilla extract
  • 1 cup plain 2% Greek yogurt
  • 1/3 cup whole milk

Instructions

Mango Topping

  • Stir together 1 cup cubed fresh mango and 1 ½ teaspoon white balsamic vinegar in a non-metal bowl. Chill while preparing rest of recipe.

Date Walnut Base

  • Add walnuts to food processor and process into a meal.  
  • Remove and set aside. 
  • Add dates to food processor and chop into small pieces.  
  • Then add walnuts back in and blend. 

Second Layer

  • Stir together cold water and unflavoured gelatin in a bowl.  Let stand for 5 minutes. 
  • Bring light coconut milk, granulated white sugar, unsweetened flaked coconut and vanilla extract to a simmer in a saucepan over a medium heat. 
  • Remove from heat. Strain. 
  • Discard solids and whisk in gelatin mixture. 
  • Add Greek yogurt and whole milk. Whisk until well blended.  

Assemble

  • Divide date/nut mixture and press onto bottom layer of each of 4 parfait dishes or small mason jars. 
  • Divide filling among four dishes on top of date base. 
  • Top with balsamic mango mixture. 
  • Chill for two hours
  • Garnish with fresh mint. 

Notes

  1. Use fresh mango that's ripe but not mushy.
  2. If you don’t have white balsamic vinegar, you can substitute champagne vinegar or dissolve a half teaspoon of sugar or honey into 1 1/2 teaspoons of regular white vinegar.
  3. For a vegetarian or vegan version, substitute agar agar for gelatin according to package directions. The panna cotta will be firmer using agar. 

Nutrition

Calories: 405kcal | Carbohydrates: 40g | Protein: 11g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 4mg | Sodium: 39mg | Potassium: 503mg | Fiber: 3g | Sugar: 33g | Vitamin A: 505IU | Vitamin C: 15.6mg | Calcium: 119mg | Iron: 2.6mg