Coconut Lime Panna Cotta with Fresh Mango

This Coconut Lime Panna Cotta is proof that an elegant Italian dessert can fit beautifully into a balanced, points-conscious lifestyle. Instead of the traditional heavy cream, we use light coconut milk and a touch of reduced-fat milk to create a silky, delicately sweet custard that sets up perfectly with just a hint of gelatin. Bright lime zest cuts through the richness of the coconut, giving every spoonful a refreshing tropical lift, while a final shower of fresh diced mango adds natural sweetness, vibrant color, and a juicy contrast to the smooth panna cotta beneath. Perfect for dinner parties or a make-ahead weeknight treat, this dessert comes together with minimal hands-on effort — most of the work is done by your refrigerator. Because it leans on whole, minimally processed ingredients like coconut milk, fresh fruit, and a modest amount of sweetener, it delivers maximum flavor satisfaction without derailing your daily points budget. Serve it in individual glasses or ramekins for a show-stopping, portion-controlled finish to any meal.

Ingredients

• 1.5 cupLight coconut milk, canned, well shaken
• 0.5 cupReduced-fat milk, 1% or 2%
• 0.33 cupGranulated sugar substitute, or sugar, adjust to taste
• 2 tspUnflavored gelatin powder
• 3 tbspcold water, for blooming gelatin
• 2 tsplime zest, finely grated
• 1 tbsplime juice, freshly squeezed
• 0.5 tspvanilla extract
• 0.125 tspsalt
• 1.5 cupFresh mango, peeled and diced
• 6 small leavesfresh mint leaves, for garnish, optional

Method

1. Place the cold water in a small bowl and sprinkle the unflavored gelatin evenly over the surface. Let it sit undisturbed for 5-10 minutes to bloom and soften. 5:00
2. In a medium saucepan, combine the light coconut milk, reduced-fat milk, sugar substitute, lime zest, and salt. Whisk together over medium heat until the sugar dissolves and the mixture is steaming but not boiling.
3. Remove the saucepan from the heat and add the bloomed gelatin, whisking continuously until it has fully dissolved into the warm milk mixture with no lumps remaining.
4. Stir in the lime juice and vanilla extract until fully incorporated.
5. Pour the mixture through a fine mesh strainer into a measuring cup or pitcher to remove the zest and any undissolved bits, ensuring a silky-smooth texture.
6. Divide the strained mixture evenly among 6 ramekins or serving glasses.
7. Cover each ramekin and refrigerate until fully set and firm to the touch, at least 4 hours or overnight for best results. 240:00
8. Just before serving, top each panna cotta with fresh diced mango and a small mint leaf for garnish, if desired.