Vegan Coconut Mango Panna Cotta

Last week, I shared this Vegan Chocolate Panna Cotta recipe. It was very popular, but I’ve heard there are some people in this world that hate chocolate. To those people I say, “Chocolate is the best, your tastebuds are broken”.



I’m a kind person and I don’t want these chocolate deprived people to feel left out of the Vegan Panna Cotta party. That is why I’m sharing this Vegan Coconut Mango Panna Cotta. It’s a mouthful. 

Come to think of it, if you asked me to pick 3 foods to live on for the rest of my life I would pick chocolate, mango and coconut. That sounds like a well balanced diet doesn’t it?

Mangoes give me life! I feel like they are my birth right. Where I was born (Zambia) mango trees are plentiful. In my family village you will trip over mangoes if you don’t look where you are going. Here is a photo of some of the mangoes my cousins found for me when I was visiting a few years back…

Mangoes in a basket

It was a feast!

In this recipe, mango is not the star but it is a very tasty supporting player. The layer of mango adds a tart and sweet dimension. You can skip it if you don’t have any mango or you can use a different fruit if you hate mangoes. (Who the heck hates mangoes?)

Since this is a vegan recipe, I used kanten (agar agar) instead of gelatin. If you have an Asian grocery around, that is your best source for kanten. You can also buy it on Amazon here (affiliate link).

For this recipe, I used canned coconut milk. I don’t recommend using the coconut-beverage type drink that comes in a carton. You want the fatty goodness of coconut milk for texture.




Vegan Coconut Mango Panna Cotta

  • Yield: 2-4 servings


This recipe makes 2 large servings or 4 small servings.


  • 1 can coconut milk
  • 1/4 cup sugar or sweetener of choice*
  • 1/4 tsp vanilla
  • 1 tsp granulated kanten or agar agar
  • 1 small mango, peeled and cut
  • *Use liquid or granular sweetener in the equivalent of 1/4 cup sugar. You can taste the mixture and adjust sweetness as you go.


  1. Heat the coconut milk, sweetener and vanilla in a medium sized sauce pan until it reaches a low boil.
  2. Sprinkle 3/4 tsp of the kanten/agar in to the coconut milk mixture and stir it to help it dissolve.
  3. Continue stirring for approximately 5 minutes.
  4. Be sure to keep it at a low boil, don’t allow it to boil rapidly. You don’t want to scorch it!
  5. After the 5 minutes are up, pour the mixture into ramekins, cups or bowls.
  6. Put the panna cotta in the fridge to set for 30 minutes before making the next layer.
  7. Puree the mango in a small blender of food processor.
  8. Don’t worry about getting it perfectly smooth.
  9. Dissolve 1/4 tsp kanten/agar in very hot water.
  10. Mix the kanten/agar with the mango puree in the food processor.
  11. Remove the coconut panna cotta from the fridge and spoon the mango puree on top of each one.
  12. If the mixture is thick, use a spoon to spread it around.
  13. Put them back in the fridge for another 2 or 3 hours until set.


  1. Chocolate, coconut, and mango are your three favorite foods? Mine too! Followed closely by avocado. Yum! No wonder I enjoy your blog so much. 🙂

  2. I’m pretty sure mango is right up there in my top 5 as well! Your recipe looks delicious. Can’t wait to try it!

  3. In the summer, when mangoes are plentiful and cheap, I eat one a day. No joke. I loooooooove mango. And coconut. And chocolate. This is why you ‘n I are friends 😉 This vegan version of panna cotta looks amazing! I have to go and check out your chocolate version too – it sounds delish.

  4. Mulishani! 🙂

    How much hot water did you use to dissolve the kanten?

    • Jasmine Lukuku

      Mulishani! I didn’t use any hot water, I just sprinkled it directly into the warm coconut milk mixture. 🙂

  5. Lovely receipe
    Want to try ASAP

  6. Can you use pectin as a gelatin and kanten substitute? If so, how much?

    • Jasmine Lukuku

      Pectin won’t work because you would need too much sugar to make it set. I don’t recommend it for this purpose.

  7. Donnette

    Ms Jasmine, can I use regular gelatin?

  8. H. How much ml has a coconut milk can? 😀 I live in Thailand and mostly we have coco milk in carton. :>

  9. Hi Jasmine,

    Thanks for sharing this awesome recipe!

    I did a test run last night for my boyfriend and I because I have a group of people coming over for dinner to night – I found that when I use the whole can of coconut milk (the creamier, fatty bit on top + the more watery part at the bottom), the mixture will blend fine in the pan, but separate once I put it in the fridge to chill, giving me two layers, which doesn’t look very appetizing unfortunately ☹️ I’ll try again with just the creamy part tonight ☺️ Taste-wise it’s absolutely wonderful though I’ve always missed panna cotta since going vegan – this recipe more than makes up for it! X

    • Jasmine Lukuku

      Thanks for the feedback! In my experience, coconut milk brands can vary drastically. My favorite brand is Aroy-D, I’m not sure if you get that where you live…but it is worth looking for. It might not save the problem, but it is worth shot!

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