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
Scale
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.
