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
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
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.
