AIP Friendly Mango Coconut Panna Cotta
Creamy, tropical, and genuinely elegant, this coconut panna cotta with a bright mango topping is the kind of dessert that feels indulgent without a single ingredient that would raise a red flag on a strict elimination protocol. Full-fat coconut milk and coconut cream do all the heavy lifting here, creating that signature silky wobble that dairy-based versions are known for — no cream, no eggs, no nightshades, just pure richness. Honey sweetens both the panna cotta base and the fresh mango purée, keeping everything clean and protocol-friendly from start to finish. The mango topping is blended with a squeeze of lime juice, which cuts through the richness beautifully and gives each spoonful a pop of brightness. Vanilla powder (not extract) keeps the flavoring grain- and alcohol-free, which is one of those small details that makes a real difference when you're being careful. The whole thing sets in the fridge over a few hours, so it's a great make-ahead option when you want a showstopper dessert without last-minute stress. Each serving comes together in its own ramekin, making this an easy, polished finish to any meal for four.
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Learn more →Ingredients
4 servings
For the panna cotta
- 2 ¼ tsp powdered gelatin (1 standard packet, 7g)
- 3 tbsp cold water
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream
- 3 tbsp honey
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp vanilla powder
- 1 pinch fine sea salt
For the mango topping
- 2 ripe mangoes, peeled and diced (about 2 cups)
- 1 tbsp honeyIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp fresh lime juice
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Sprinkle the gelatin evenly over the cold water in a small saucepan and let it sit undisturbed for 5 minutes, until the granules are fully absorbed and the mixture looks like a thick, opaque paste.
- 2
Add the coconut milk, coconut cream, 3 tbsp honey, vanilla powder, and sea salt to the saucepan with the bloomed gelatin. Warm over medium-low heat, whisking gently, until the gelatin is completely dissolved and the mixture is smooth and steaming — about 4 to 5 minutes. Do not let it boil.
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