Discover the tropical delight of this Mango Coconut Panna Cotta Recipe, a luscious and creamy dessert that beautifully balances the silky richness of coconut milk with the vibrant sweetness of ripe mangoes. Perfect for impressing guests or treating yourself on a sunny afternoon, this recipe brings together simple ingredients to create an elegant, refreshing finale to any meal. The layers of cool coconut cream and bright mango puree make every bite feel like a mini-vacation in a glass.
Ingredients You’ll Need
With just a few essential ingredients, this Mango Coconut Panna Canna Recipe comes alive. Each component plays a crucial role, from the gelatin for that perfect set texture to the fresh mangoes that infuse bright color and natural sweetness.
- Unflavored gelatin (1 packet / 2 1/4 tsp): The secret to achieving that smooth, delicate panna cotta set without any gelatin taste.
- Cold water (1/4 cup): Used to bloom the gelatin, ensuring it dissolves evenly for the perfect texture.
- Full-fat coconut milk (1 can / 14 oz, divided): Provides a rich, creamy base with a subtle tropical flavor that complements the mango.
- Heavy cream (1/2 cup): Adds luscious creaminess and balances the coconut’s natural thickness.
- Granulated sugar (1/3 cup plus 2 tablespoons, adjustable): Sweetens the panna cotta and mango puree, letting you control the perfect level of sweetness.
- Vanilla extract (1 teaspoon): Enhances the overall flavors with a warm, sweet aromatic note.
- Pinch of salt: A small but important touch that brings all the sweetness and creaminess to life.
- Ripe mangoes (2 large, peeled and diced; about 2 cups): The star ingredient that delivers fresh fruit flavor and vibrant color.
- Fresh lime juice (2 tablespoons): Adds brightness and a citrusy zing, balancing the creamy base perfectly.
- Lime zest (1 teaspoon): Concentrated lime flavor that lifts the mango puree with a refreshing twist.
- Fresh mango slices, toasted coconut flakes, fresh mint leaves: Optional garnishes that elevate the presentation and add texture and aroma.
How to Make Mango Coconut Panna Cotta Recipe
Step 1: Bloom the Gelatin
Begin by sprinkling the unflavored gelatin over cold water in a small bowl. Let it sit for about 5 minutes until the gelatin absorbs the water and becomes soft and spongy. This simple step ensures smooth mixing and a consistent texture in your panna cotta.
Step 2: Prepare the Coconut Base
Warm half a cup of the coconut milk gently in a small saucepan over medium heat until it’s hot but not boiling. Remove from heat immediately, then whisk in the bloomed gelatin until it completely dissolves. This warm mixture activates the gelatin ready to set your dessert.
Step 3: Combine the Coconut Layer
In a large bowl, whisk together the remaining coconut milk, heavy cream, sugar, vanilla extract, and a pinch of salt. Pour in the warm coconut milk-gelatin mixture and whisk everything together until the sugar fully dissolves and the mixture is perfectly blended. This creamy base will become the panna cotta’s first luscious layer.
Step 4: Create the Mango Puree
Place the diced mangoes, fresh lime juice, remaining sugar, and lime zest in a blender. Puree until completely smooth, tasting and adjusting the sweetness to your preference. This bright mango layer adds fresh tropical flavor and a colorful contrast to the creamy coconut base.
Step 5: Set the Coconut Layer
Pour the coconut cream mixture evenly into six serving glasses or ramekins, filling each about halfway. Refrigerate these for approximately 2 hours until the panna cotta is firm but still slightly tacky on top, the perfect stage for layering the mango puree.
Step 6: Add the Mango Layer
Spoon the mango puree gently over the set coconut layer. For a fun, artisanal touch, use a toothpick to create gentle swirls blending the mango with coconut edges. This adds visual interest and a taste preview of the delicious layers to come.
Step 7: Final Chill
Return the panna cotta to the refrigerator for at least 3 more hours, or ideally overnight. This final chill allows the mango layer to fully set and the flavors to meld beautifully, creating a perfectly firm and refreshing dessert.
Step 8: Serve with Style
Just before serving, garnish your Mango Coconut Panna Cotta Recipe with fresh mango slices, a sprinkle of toasted coconut flakes for crunch and aroma, and a few mint leaves for a pop of green freshness. Enjoy the compliments that follow!
How to Serve Mango Coconut Panna Cotta Recipe
Garnishes
A sprinkle of toasted coconut flakes adds a wonderful toasty crunch that contrasts the panna cotta’s silky texture, while fresh mango slices provide extra juicy sweetness. Mint leaves add a fresh, herbal brightness that makes every serving look and taste like a tropical delight.
Side Dishes
This dessert pairs beautifully with light summer dishes such as grilled fish, vibrant salads, or even spicy Asian-inspired mains. The panna cotta’s cooling creaminess balances bold, savory flavors perfectly, making it an ideal finish for a colorful, fresh meal.
Creative Ways to Present
Consider serving the panna cotta in clear glasses for a lovely layered effect that shows off the creamy white coconut and bright orange mango. You can also use small mason jars for a rustic vibe or get creative by adding a dollop of whipped cream or a drizzle of passionfruit syrup on top for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Store any uneaten panna cotta covered tightly with plastic wrap in the refrigerator. It will stay fresh and maintain its texture for up to 3 days, giving you the convenience of an elegant dessert ready to enjoy again.
Freezing
While panna cotta is best enjoyed fresh, you can freeze it if necessary. Transfer to airtight containers and freeze for up to 2 weeks. Thaw overnight in the fridge before serving, keeping in mind that the texture might soften slightly, but the flavors will still shine.
Reheating
This dessert is best served chilled and does not require reheating. If the panna cotta has softened too much after freezing, simply give it extra time to chill and set again in the fridge before serving.
FAQs
Can I use agar agar instead of gelatin in this Mango Coconut Panna Cotta Recipe?
Yes, agar agar is a great vegetarian substitute for gelatin. Use according to the package instructions, but keep in mind agar sets more firmly and quickly, so adjust the quantity and setting times carefully for the best texture.
What type of mangoes work best for this recipe?
Ripe Ataulfo or Haden mangoes are fantastic for their sweetness and smooth texture, which puree beautifully. Make sure your mangoes are fully ripe for intense flavor and natural sweetness.
Can I make this recipe dairy-free?
Absolutely! Swap out the heavy cream for an equal amount of extra coconut milk or a creamy plant-based alternative like cashew cream for a fully dairy-free, yet still luxuriously creamy dessert.
How long does it take for the panna cotta to set properly?
The coconut layer needs about 2 hours to set before adding the mango puree. After adding the mango layer, chill for at least 3 more hours or overnight for the best texture and flavor.
What if my mango puree is too thick or too runny?
If too thick, add a splash of lime juice or water to thin it out a bit. If too runny, add a little more pureed mango or chill it to thicken before layering. Aim for a smooth but spreadable consistency for optimal layering.
Final Thoughts
This Mango Coconut Panna Cotta Recipe feels like a little slice of paradise in every spoonful. It’s a stunning, yet simple dessert that brings tropical brightness and creamy richness together effortlessly. I can’t wait for you to try making it at home and share this deliciously refreshing treat with your friends and family. Enjoy the magic of mango and coconut in this unforgettable panna cotta experience!
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)
- Diet: Gluten Free
Description
This Mango Coconut Panna Cotta is a luscious, tropical dessert combining creamy coconut and fresh mango layers. The silky panna cotta base is infused with coconut milk and set with gelatin, topped with a smooth mango puree flavored with lime zest and juice. Garnished with fresh mango slices, toasted coconut flakes, and mint leaves, it offers a refreshing and elegant treat perfect for warm weather or special occasions.
Ingredients
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
Garnishes
- Fresh mango slices
- Toasted coconut flakes (optional)
- Fresh mint leaves
Instructions
- Bloom that gelatin: Sprinkle gelatin over cold water in a small bowl and let it sit for 5 minutes until it becomes spongy and dissolved gelatin is ready to use.
- Make the coconut base: Heat 1/2 cup of the coconut milk in a small saucepan until hot but not boiling. Remove from heat and whisk in the bloomed gelatin until completely dissolved.
- Combine the coconut layer: In a large bowl, whisk together the remaining coconut milk, heavy cream, sugar, vanilla extract, and salt. Add the warm coconut milk and gelatin mixture to this and whisk until the sugar is fully dissolved and the mixture is smooth.
- Create your mango puree: In a blender, combine the diced mango, fresh lime juice, granulated sugar, and lime zest. Blend until completely smooth. Taste and adjust sweetness as needed.
- First layer magic: Pour the coconut panna cotta mixture evenly into 6 serving glasses or ramekins, filling them about halfway. Refrigerate for about 2 hours until the layer is set but still slightly tacky on the surface.
- Add the mango layer: Spoon the mango puree gently over the set coconut layer in each glass. For a decorative touch, create gentle swirls between the layers 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 completely.
- Serve like a pro: Just before serving, garnish each panna cotta with fresh mango slices, toasted coconut flakes if using, and fresh mint leaves for color and added freshness.
Notes
- Use ripe mangoes for the best natural sweetness and flavor in the mango puree.
- Adjust the amount of sugar in the mango puree according to the sweetness of the mangoes used.
- Bloom gelatin properly for a smooth panna cotta texture without lumps.
- If you prefer a lighter dessert, substitute heavy cream with additional coconut milk or a lighter dairy alternative.
- To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring halfway, until golden brown.
- This dessert must be refrigerated to set; do not freeze as gelatin texture will be compromised.
