Description
This Mango Coconut Panna Cotta is a luscious, tropical dessert featuring a creamy coconut milk base layered with vibrant mango puree. It’s a no-bake treat that combines the rich flavors of coconut and mango, complemented by fresh lime juice and garnished with toasted coconut flakes and mint for an elegant finish. Perfect for warm weather or any occasion that calls for a light, refreshing, yet indulgent sweet dish.
Ingredients
Scale
Coconut Panna Cotta Base
- 1 packet (2 1/4 tsp) unflavored gelatin
- 1/4 cup cold water
- 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 Layer
- 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 the cold water in a small bowl and let it sit undisturbed for 5 minutes until it becomes spongy. This step ensures the gelatin dissolves smoothly later.
- Prepare the coconut base: Heat 1/2 cup of the coconut milk in a small saucepan over medium heat until it is hot but not boiling. Remove it from the heat and whisk in the bloomed gelatin until fully dissolved, ensuring a smooth mixture without lumps.
- Combine the panna cotta mixture: In a large mixing bowl, whisk together the remaining coconut milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Slowly add the warm coconut milk and gelatin mixture to the bowl, whisking continuously until all the sugar is fully dissolved and the mixture is uniform.
- Create the mango puree: Place the diced mangoes, fresh lime juice, sugar, and lime zest into a blender or food processor. Blend until completely smooth, tasting and adjusting the sweetness as needed to balance the tartness of the lime.
- Pour the first layer: Divide the coconut panna cotta mixture evenly among 6 serving glasses or ramekins, filling each about halfway. Place them in the refrigerator and chill for about 2 hours until the mixture is set but slightly tacky on top.
- Add the mango layer: Spoon the mango puree gently over the set coconut layer in each glass. Use a toothpick to swirl the layers together if you like a marbled effect or leave it smooth for a clean look.
- Final chilling: Return the glasses to the refrigerator and chill for at least 3 more hours, preferably overnight, to allow the mango layer to set and the flavors to meld beautifully.
- Serve and garnish: Just before serving, garnish each panna cotta with fresh mango slices, toasted coconut flakes for a crunchy contrast, and fresh mint leaves to add color and aroma for a professional presentation.
Notes
- To toast coconut flakes, heat a dry skillet over medium heat and stir the flakes frequently until golden brown and fragrant.
- For a vegan version, use agar-agar powder instead of gelatin and coconut cream in place of heavy cream.
- If mangoes are out of season, you can substitute with other tropical fruits like papaya or passion fruit, adjusting the sugar accordingly.
- Make sure not to boil the coconut milk when heating, as it can separate or curdle.
- For easier layering, cool the coconut base mixture to room temperature before pouring it into serving glasses.
