If you are looking to wow your friends and family with a dessert that feels like a tropical vacation in a glass, this Mango Coconut Panna Cotta Recipe is just what you need. Silky smooth panna cotta infused with the rich creaminess of coconut milk paired with bright, juicy mango puree creates a perfect balance of flavors and textures. It is refreshingly light, beautifully layered, and simple enough to make on a weeknight but impressive enough for any special occasion. This dessert truly captures the essence of summer anytime you want it!
Ingredients You’ll Need
The beauty of this Mango Coconut Panna Cotta Recipe lies in its straightforward ingredients that come together for a luscious texture and vibrant, tropical flavor. Each component plays a key role, from the gelatin that brings just the right wobble to the creamy coconut and fresh mango that add both sweetness and tang.
- Unflavored gelatin (1 packet/2 1/4 tsp): Essential for setting the panna cotta with a delicate firmness yet silky mouthfeel.
- Cold water (1/4 cup): Used to bloom the gelatin, ensuring it dissolves smoothly into the mixture.
- Full-fat coconut milk (1 can, 14 oz, divided): Provides rich coconut flavor and creamy base with natural sweetness.
- Heavy cream (1/2 cup): Adds luxurious creaminess and soft texture to balance the mango tang.
- Granulated sugar (1/3 cup plus 2 tablespoons): Sweetens both the coconut base and the mango puree to taste, enhancing natural flavors.
- Vanilla extract (1 teaspoon): Introduces a warm, fragrant note to the panna cotta that complements tropical fruits.
- Pinch of salt: Amplifies the sweetness and deepens the overall flavor.
- Ripe mangoes (2 large, peeled and diced, about 2 cups): The star ingredient offering luscious fruity brightness and vibrant color.
- Fresh lime juice (2 tablespoons): Brings acidity and freshness to balance the mango’s sweetness.
- Lime zest (1 teaspoon): Adds aromatic citrus lift that enhances the mango’s tropical vibe.
- Fresh mango slices (for garnish): Adds an inviting, juicy finish.
- Toasted coconut flakes (optional, for garnish): Provides a wonderful crunch and toasted flavor contrast.
- Fresh mint leaves (for garnish): Adds a pop of color and refreshing herbal note.
How to Make Mango Coconut Panna Cotta Recipe
Step 1: Bloom the Gelatin
Start by sprinkling the unflavored gelatin over cold water in a small bowl. Let it sit for about 5 minutes until it becomes soft and spongy. This step is crucial because it ensures the gelatin will dissolve evenly into your creamy coconut mixture without clumping.
Step 2: Prepare the Coconut Base
Warm half a cup of full-fat coconut milk over low heat until hot but not boiling. Remove it from the heat and gently whisk in the bloomed gelatin until it has completely dissolved. This warm mix infuses the coconut milk with the stability needed to firm up in the fridge.
Step 3: Combine Coconut Ingredients
In a large bowl, whisk together the remaining coconut milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Gradually pour in the warm coconut milk and gelatin mixture, whisking until all the sugar dissolves and the blend becomes smooth and luscious.
Step 4: Blend the Mango Puree
To create the vibrant mango layer, combine diced ripe mangoes, fresh lime juice, granulated sugar, and lime zest in a blender. Blend until perfectly smooth. Taste and adjust sweetness if needed to ensure that bright, tropical flavor sings through.
Step 5: Pour the Coconut Layer
Divide the coconut mixture evenly into 6 ramekins or serving glasses, filling them about halfway. Pop them into the refrigerator and let the panna cotta set for roughly 2 hours, until firm but still with a slightly tacky surface that’ll help the next layer stick.
Step 6: Add the Mango Layer
Spoon the mango puree gently over the coconut base in each glass, creating smooth layers. For a little artistic touch, use a toothpick to swirl the edges slightly for pretty patterns.
Step 7: Chill Until Set
Refrigerate the layered panna cotta for at least 3 more hours, but ideally overnight. This slow chilling allows the flavors to meld beautifully and the texture to perfect itself for that satisfyingly creamy, yet set bite.
Step 8: Serve with Style
Before serving, garnish your panna cotta with fresh mango slices, toasted coconut flakes, and bright mint leaves for an irresistible tropical presentation that tastes as good as it looks.
How to Serve Mango Coconut Panna Cotta Recipe
Garnishes
The right garnishes elevate this dessert from delightful to unforgettable. Fresh mango slices add vivid color and juicy texture, toasted coconut flakes bring a lovely crunchy contrast with their nutty aroma, and mint leaves refresh your palate while adding a pop of greenery.
Side Dishes
While the Mango Coconut Panna Cotta Recipe shines beautifully as a standalone treat, pairing it with light, citrusy sorbets or tropical fruit salads further enhances the experience. A crisp, refreshing salad of pineapple, kiwi, and a sprinkle of chili lime powder can add layers of flavor that complement the creamy panna cotta.
Creative Ways to Present
For an elegant twist, serve the panna cotta in clear glasses to showcase the layered effect. Alternatively, pour the coconut base into silicone molds and unmold the panna cotta for a shape-shifted delight. Drizzle with passion fruit syrup or sprinkle edible flowers for a special occasion wow factor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cover the panna cotta dishes tightly with plastic wrap or lids and store them in the fridge. They stay fresh and maintain their smooth texture for up to 3 days, making this a fantastic make-ahead dessert for parties or weekly treats.
Freezing
Freezing is not recommended for this Mango Coconut Panna Cotta Recipe because the delicate texture can become grainy or separate upon thawing. To keep the silky mouthfeel intact, enjoy the panna cotta fresh from the fridge.
Reheating
Since panna cotta is best served chilled, reheating is unnecessary and would compromise its creamy structure. Simply take it out of the refrigerator about 10 minutes before serving to take the chill off for a more pliable bite.
FAQs
Can I use a different fruit instead of mango for this panna cotta?
Absolutely! While mango is perfect for this recipe’s tropical vibe, you can swap in passion fruit, berries, or peaches. Just adjust the sugar and acidity to balance the fruit’s natural sweetness and tartness.
Is there a vegan alternative to gelatin for this recipe?
Yes, agar-agar powder can be used as a plant-based replacing agent. However, you’d need to adjust quantities and follow specific instructions because agar sets differently than gelatin, resulting in a firmer texture.
Can I prepare this recipe without heavy cream?
You can substitute the heavy cream with more coconut milk to keep it dairy-free, but your panna cotta might be a bit less rich and creamy. Consider using full-fat coconut milk for the best texture.
How long does this mango coconut panna cotta stay fresh?
This dessert stays fresh for about 3 days refrigerated when properly covered. It’s best enjoyed within this time frame to experience its optimal creaminess and fresh mango flavor.
Can I make this recipe gluten-free?
Yes! This Mango Coconut Panna Cotta Recipe is naturally gluten-free as long as you ensure your gelatin, sugar, and any garnishes do not contain gluten or cross-contamination. Always check labels if you’re serving someone with gluten sensitivities.
Final Thoughts
This Mango Coconut Panna Cotta Recipe is such a treasure to make and share. Its creamy layers coupled with fresh mango offer that perfect balance of indulgence and refreshment. Once you try it, you’ll find yourself reaching for this recipe again and again whenever you want to bring a bit of sunshine to the table. Give it a go—you will love the smiles it brings!
Print
Mango Coconut Panna Cotta Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 25 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion (Tropical/Italian Inspired)
Description
This Mango Coconut Panna Cotta is a luscious, tropical dessert that layers creamy coconut panna cotta with a vibrant mango puree. It boasts a delicate balance of rich coconut milk, smooth gelatin-set cream, and fresh mango flavor, complemented by zesty lime notes and a hint of vanilla. Perfectly chilled and beautifully garnished, this dessert is ideal for summer gatherings or any occasion that calls for a refreshing, elegant sweet treat.
Ingredients
Gelatin Layer
- 1 packet (2 1/4 tsp) unflavored gelatin
- 1/4 cup cold water
Coconut Panna Cotta
- 1 can (14 oz) full-fat coconut milk, divided
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Mango Puree
- 2 large ripe mangoes, peeled and diced (about 2 cups)
- 2 tablespoons fresh lime juice
- 2 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon lime zest
Garnish
- Fresh mango slices
- Toasted coconut flakes (optional)
- Fresh mint leaves
Instructions
- Bloom the Gelatin: Sprinkle the gelatin over cold water in a small bowl and let it sit for 5 minutes until it becomes spongy, allowing the gelatin to absorb the liquid properly.
- Prepare the Coconut Base: Heat 1/2 cup of the coconut milk in a small saucepan over medium heat until hot but not boiling. Remove from heat and whisk in the bloomed gelatin until fully dissolved to ensure a smooth panna cotta texture.
- Combine the Coconut Mixture: In a large bowl, whisk together the remaining coconut milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Gradually add the warm coconut milk and gelatin mixture while whisking to dissolve the sugar completely and create a uniform mix.
- Create the Mango Puree: Blend the diced mangoes with fresh lime juice, granulated sugar, and lime zest until completely smooth. Taste and adjust the sweetness to preference to complement the creamy coconut layer.
- Pour the First Layer: Divide the coconut mixture evenly among 6 serving glasses or ramekins, filling each about halfway. Refrigerate for approximately 2 hours, until the panna cotta is set but slightly tacky on top, ready for the next layer.
- Add the Mango Layer: Spoon the mango puree gently over the set coconut layer in each serving. For a decorative effect, you can create gentle swirls in the mango layer using a toothpick if desired.
- The Final Chill: Refrigerate the assembled panna cotta for at least 3 more hours, ideally overnight, to allow the mango layer to set and flavors to meld well.
- Serve with Garnish: Just before serving, garnish each panna cotta with fresh mango slices, optional toasted coconut flakes, and fresh mint leaves to enhance the flavor and presentation.
Notes
- Ensure the coconut milk is well mixed before measuring as it often separates.
- Gelatin must be fully dissolved and the coconut mixture not boiling to avoid clumps.
- Adjust sugar in mango puree based on the ripeness and sweetness of your mangoes.
- For a dairy-free version, substitute heavy cream with coconut cream or a non-dairy alternative.
- To toast coconut flakes, spread them on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring occasionally.
- Panna cotta can be prepared up to 2 days in advance; keep refrigerated covered with plastic wrap.
