Coconut Panacotta With Mango


  • 250ml coconut water
  • 25g caster sugar
  • 1 x 12 g sachet gelatine
  • 250g 0% Greek yoghurt
  • 1 medium mango
  • 1 lime


Calories columnFat columnSaturates columnSugars columnSalt column
119 per serving
5% %GDA
0g per serving
1% %GDA
0g per serving
1% %GDA
18g per serving
20% %GDA
0.30g per serving
5% %GDA


  1. Pour 100ml of the coconut water into a small pan, add the sugar and bring to a simmer. Stir until dissolved then sprinkle over the gelatine and heat for 1 minute. Remove from the heat and whisk until dissolved.

  2. Add the remaining coconut water and Greek yoghurt and whisk until totally smooth. Return to the heat if necessary to make sure the gelatine is fully dissolved.

  3. Pour into 4 moulds. Place in the fridge to set for at least 2 hours.

  4. Peel the mango and roughly chop half and place into a small blender and blitz until smooth. Spoon the puree onto serving plates. Finely dice the remaining mango.

  5. Dunk the moulds briefly in hot water to release the panacotta then turn out in the centre of the mango purée.

  6. Top with the diced mango and finely grate the lime over the top.