Coconut Panna Cotta with Mango-Lime Coulis
  • 114-ounce can coconut milk
  • 1tablespoon agar flakesnot powder
  • 16-inch vanilla bean pod
  • 5tablespoons honeydivided
  • 1cup plain Greek low-fat yogurt
  • Zest and juice of 1 lime
  • 1(8 ounces) ripe mangopeeled and cubed
  • Fresh papaya slicesfor garnish
  1. Lightly but completely oil five ½-cup ramekins (or use cooking spray). Whisk coconut milk into a small saucepan; stir in agar flakes. Let rest for 10 minutes.
  2. Split vanilla bean lengthwise and scrape seeds into coconut milk. Add vanilla pod, too. Bring to a full boil (entire surface, not just edges). Reduce heat and simmer, whisking constantly, until agar is mostly dissolved, about 10 minutes. Remove from heat and strain into a bowl, using a fine-mesh strainer; press lightly. Discard any solids.
  3. Whisk 4 tablespoons honey into strained coconut milk. Add yogurt and a generous pinch of salt; whisk until smooth. Pour into prepared ramekins and chill, covered, at least 1½ hours.
  4. In a blender, combine remaining 1 tablespoon honey, lime zest and juice, and mango; purée until smooth.
  5. Run a knife around edge of ramekins. Invert onto serving plates. Spoon 2 tablespoons mango-lime coulis (sauce) over each. Garnish with papaya slices. Serve with remaining coulis on the side.
Recipe Notes
Nutrition Facts
Coconut Panna Cotta with Mango-Lime Coulis
Amount Per Serving
Calories 296 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 10g 50%
Cholesterol 10mg 3%
Sodium 4mg 0%
Total Carbohydrates 40g 13%
Dietary Fiber 3g 12%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 296 cal, 10g fat (0g mono, 0g poly, 10g sat), 10g chol, 5g protein, 40g carb, 3g fiber, 4mg sodium