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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

  • 2 375mls tins of Carnation low-fat milk (coconut flavoured)

  • ½ lime squeezed

  • 2 tbsp palm sugar

  • 1 tbsp Agar Agar

  • Mango Jelly

  • 300mls mango puree

  • 100mls orange juice

  • 100mls water

  • 1tblsp palm sugar

  • 1tblsp Agar Agar


  • 1.

    In a large pot place coconut flavoured carnation milk, lime juice and palm sugar and bring to the boil

  • 2.

    Stir in agar agar and strain. Set aside

  • 3.

    In a large pot place mango puree, orange juice, water and palm sugar and bring to the boil.

  • 4.

    Add agar agar and whisk as above. Set aside

  • 5.

    Pour half the coconut mixture evenly into 15 small glasses

  • 6.

    Place in fridge and allow to set

  • 7.

    Once set, pour half the mango mixture on top and evenly into the glasses.

  • 8.

    Place in fridge and allow to set

  • 9.

    Repeat last 4 steps with remaining mixture – you will have a layer of coconut, mango, and coconut finish with mango.

  • 10.

    Allow to set

  • 11.

    Serve with iced fresh pineapple and fresh mint


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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