White chocolate panna cotta goes tropical with the addition of coconut and a refreshing mango puree.


  • 1 quart Coconut puree

  • 4 oz white chocolate chips

  • 2.5 sheets Gelatine

  • 0.5 cup granulated Sugar

  • 1 ripe mango peeled and rough chopped

  • 0.5 cup Water


  • 1.

    Soften the gelatin sheets in cold water.

  • 2.

    In a sauce pot combine the coconut puree and the chocolate chips.

  • 3.

    Stirring frequently bringing to a boil and remove from the stove.

  • 4.

    Add the soft gelatin sheets and stir until dissolved.

  • 5.

    Portion into small serving dishes and chill in the refrigerator until stiff consistency.

  • 6.

    In a separate pot combine the water and sugar and bring to a boil.

  • 7.

    Add the chopped mango and simmer until soft.

  • 8.

    Puree with a hand blender.

  • 9.

    Serve the Panna Cotta in the serving dish or remove and garnish with the mango puree.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 279kj
  • Fat Total 17g
  • Saturated Fat 15g
  • Protein 3g
  • Carbohydrate 29g
  • Sugar 24g
  • Sodium 20mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Rebecca2526Report
This dish looks great and not too many ingredients involved. Panna Cotta is just a divine dessert to create. The Mango should taste sweet and refreshing. A great recipe to prepare.
Posted by Donna121Report
where do you buy coconut puree from?
Posted by NgaireReport
try a chinese grocery store