Coconut Mango Panna Cotta (Dairy-Free, Vegan)

aka The Golden Island Sunset Cups

I first made this panna cotta on a rainy Tuesday after finding a case of perfectly ripe mangoes at the farmers market. There’s something about the way coconut and mango come together that just transports you — it’s like a tropical vacation in a glass. I brought a batch to a dinner party that weekend, and my friend Diego literally scraped his glass clean with a spoon and asked for the recipe before I’d even sat back down. Now it’s my go-to when I want something elegant but effortless. Four ingredients for the base, ten minutes on the stove, and the fridge does the rest.

Ingredients

Panna Cotta Base

• 1 can (13.5 oz) full-fat coconut milk, well shaken
• 3 tablespoons maple syrup
• ¾ teaspoon agar agar powder
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

Mango Topping

• 1 large ripe mango, peeled and diced (about 1½ cups)
• 1 tablespoon maple syrup
• 1 tablespoon fresh lime juice

Garnish

• Toasted coconut flakes
• Fresh mint leaves
• Extra diced mango

Instructions

1. Bloom the agar: Pour the coconut milk into a small saucepan. Sprinkle the agar agar powder over the surface and let it sit for 2 minutes without stirring — this helps it dissolve evenly.
2. Heat the base: Place the saucepan over medium heat. Add the maple syrup and pinch of sea salt. Whisk gently and bring to a low boil. Once boiling, reduce heat and simmer for 2–3 minutes, whisking occasionally, until the agar is fully dissolved.
3. Add vanilla: Remove from heat and stir in the vanilla extract. Let the mixture cool for about 5 minutes — it should still be pourable but not piping hot.
4. Pour and chill: Divide the mixture evenly among 4 glasses or ramekins. Let them cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until fully set.
5. Make the mango sauce: Add 1 cup of the diced mango to a blender with the maple syrup and lime juice. Blend until smooth. Reserve the remaining diced mango for garnish.
6. Assemble: Spoon the mango sauce over each set panna cotta. Top with the reserved diced mango, a sprinkle of toasted coconut flakes, and a small mint leaf.

Tips

• Agar powder vs flakes: If using agar flakes instead of powder, use 3 times the amount (about 2¼ teaspoons). Flakes take a bit longer to dissolve — simmer for 5 minutes.
• Test the set: Drop a small spoonful onto a cold plate. It should firm up within a minute. If it stays liquid, simmer a bit longer.
• Mango ripeness matters: Use very ripe, fragrant mangoes for the best flavor and natural sweetness. Champagne (Ataulfo) mangoes work beautifully here.
• Make ahead: The panna cotta keeps covered in the fridge for up to 3 days. Add the mango topping just before serving for the freshest presentation.
• Frozen mango works: In a pinch, thawed frozen mango chunks work great for the sauce. Just drain any excess liquid before blending.