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Light Coconut Pannacotta with Mango Jelly and Pineapple Ice

The Burlington's Jacqui Gowan rustles up this deliciously guilt-free dessert recipe.

Coconut pannacotta

Mango Jelly


Served as part of a special Burlington Light Lunch menu.

Nutritional notes:

• The dish is relatively high in carbohydrates but these are OK in moderation

• The evaporated milk provides a good source of calcium

• Moderate source of antioxidants from the mango and orange juice

• Still low in fat due to use of light evaporated milk

• Using coconut milk rather than 'real' coconut cream cuts down on the bad fats (ie saturated fat found in coconut milk)

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Riesling and Dessert Wines are the best wines to pair with Light Coconut Pannacotta with Mango Jelly and Pineapple Ice.


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