If you’re looking for a dessert that feels like sunshine in a glass, this Mango Coconut Panna Cotta Recipe is your new best friend. It’s a creamy, dreamy delight that combines the tropical sweetness of ripe mangoes with the lush, velvety texture of coconut panna cotta. This recipe is a showstopper with its delicate layers and fresh flavors, perfect to impress guests or treat yourself to a little exotic indulgence. The blend of coconut milk and fresh mango creates a refreshing contrast, while the panna cotta’s silky smoothness melts in your mouth with every bite.
Ingredients You’ll Need
Simple yet essential, the ingredients for this dish come together to create a perfectly balanced flavor and texture profile. Each component plays a crucial role, whether it’s setting the panna cotta, adding creaminess, or brightening the whole dessert with juicy mango zest and lime.
- Unflavored gelatin (1 packet / 2 1/4 tsp): The magic that sets the panna cotta, giving it that perfectly smooth, custard-like texture.
- Cold water (1/4 cup): Helps bloom the gelatin so it dissolves smoothly without clumps.
- Full-fat coconut milk (1 can, 14 oz, divided): Provides the rich, creamy base and lends that unmistakable tropical flavor.
- Heavy cream (1/2 cup): Adds extra silkiness and richness, balancing the lightness of the coconut milk.
- Granulated sugar (1/3 cup + 2 tbsp, adjustable): Sweetens both the panna cotta and mango layers, with flexibility to suit your taste.
- Vanilla extract (1 tsp): Enhances the overall flavor with a subtle floral sweetness.
- Pinch of salt: A small touch that brings out the depth of all the other flavors.
- Ripe mangoes (2 large, peeled and diced): Fresh, juicy, and bursting with tropical sweetness for the luscious mango puree layer.
- Fresh lime juice (2 tbsp): Adds brightness and a little zing to balance the sweetness.
- Lime zest (1 tsp): Offers aromatic citrus notes that elevate the mango layer to another level.
- Fresh mango slices: For garnish and that extra pop of fruitiness on top.
- Toasted coconut flakes (optional): Adds delightful crunch and an extra coconutty touch when sprinkled over.
- Fresh mint leaves: A refreshing, colorful garnish to complete the presentation.
How to Make Mango Coconut Panna Cotta Recipe
Step 1: Bloom the Gelatin
Start by sprinkling the gelatin over cold water and let it sit for about 5 minutes. This step is key because it allows the gelatin to swell and absorb moisture, ensuring it will dissolve smoothly into the warm coconut milk without any lumps.
Step 2: Prepare the Coconut Base
Heat half a cup of coconut milk until it’s hot but not boiling, then remove it from the heat. Quickly whisk in the bloomed gelatin until it’s fully dissolved. This warmth activates the gelatin and infuses the coconut milk with a gentle richness that’s the backbone of your panna cotta.
Step 3: Combine Coconut Milk with Cream and Sugar
In a large bowl, whisk together the remaining coconut milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Then add your coconut milk and gelatin mixture, blending everything until the sugar completely dissolves and the liquid feels smooth and silky.
Step 4: Create the Mango Puree
Blend the diced mangoes with fresh lime juice, additional sugar, and lime zest. Puree until silky smooth, tasting and adjusting the sugar as needed to balance the natural sweetness of the mango with the citrus zing.
Step 5: Pour and Chill the Coconut Layer
Divide the coconut mixture evenly among your serving glasses or ramekins, filling them halfway. Pop them into the refrigerator for about 2 hours until the panna cotta is set but still slightly tacky on top — this texture makes it easier to add the mango layer on top without mixing.
Step 6: Add Mango Layer and Swirl
Spoon the mango puree gently over the set coconut layer in each glass. For a visually playful touch, swirl the layers slightly with a toothpick to create a marbled effect that’s as charming to look at as it is delicious to eat.
Step 7: Final Chill
Refrigerate the glasses for at least 3 hours, ideally overnight, to allow the flavors to meld and the dessert to fully set. The wait is worth it for the silky texture and vibrant mango taste to shine together perfectly.
Step 8: Serve and Garnish
Just before serving, top each panna cotta with fresh mango slices, a sprinkle of toasted coconut flakes if you like, and a few fresh mint leaves for color and a refreshing hint.
How to Serve Mango Coconut Panna Cotta Recipe
Garnishes
The garnishes are what take this dessert from beautiful to unforgettable. Fresh mango slices provide juicy bursts of texture, toasted coconut flakes add a lovely crunch and deeper coconut aroma, and mint leaves brighten the look with their vibrant color and subtle coolness.
Side Dishes
This dessert is perfect on its own but pairs wonderfully with light, tropical sides like a fresh papaya salad or a simple passionfruit sorbet. These dishes complement the panna cotta’s creamy sweetness and add a refreshing contrast.
Creative Ways to Present
Try layering the panna cotta and mango puree in small mason jars for a rustic touch, or use clear glasses to showcase the gorgeous two-tone effect. You can even add a thin layer of passionfruit jelly between the coconut and mango layers for an extra surprise.
Make Ahead and Storage
Storing Leftovers
This Mango Coconut Panna Cotta Recipe can be stored in the refrigerator, covered tightly with plastic wrap or lids, for up to 3 days. The flavors actually deepen and improve after resting overnight, making it a perfect make-ahead dessert.
Freezing
While panna cotta is best enjoyed fresh, you can freeze leftovers in airtight containers for up to 1 month. The texture might change slightly after thawing, so gently thaw in the refrigerator and give it a little stir to help it regain creaminess.
Reheating
This dish is intended to be enjoyed chilled. If you prefer it a bit warmer, let the panna cotta sit at room temperature for 10-15 minutes before serving, but avoid microwaving as it can damage the delicate texture.
FAQs
Can I use a different fruit instead of mango?
Absolutely! While mango is iconic here, you can substitute with passionfruit, pineapple, or even berries, adjusting the sweetening and acidity to balance each fruit’s flavor.
Is this recipe dairy-free?
It’s mostly dairy-free, but it does include heavy cream. You can try substituting with coconut cream for a fully dairy-free version, though this will alter the texture slightly.
How long does it take to set?
Your panna cotta needs about 2 hours to set initially before adding the mango layer, and then another 3 hours minimum to fully set after layering.
Can I make this recipe vegan?
By swapping gelatin for a plant-based alternative like agar-agar and replacing heavy cream with coconut cream, you can easily make this mango coconut panna cotta vegan-friendly.
What if I don’t have fresh mangoes?
You can use frozen mango chunks (thawed) or high-quality mango puree. Just make sure they’re ripe and sweet for the best flavor.
Final Thoughts
This Mango Coconut Panna Cotta Recipe is a tropical treasure that’s easier to make than it looks and guaranteed to brighten any occasion. Whether you’re treating your family or dazzling guests, the combination of creamy coconut and vibrant mango is sure to bring a smile. I can’t wait for you to whip this up and savor every smooth, fruity bite!
Print
Mango Coconut Panna Cotta Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 5 hours 25 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
- Diet: Gluten Free
Description
This Mango Coconut Panna Cotta is a refreshing, tropical dessert that combines creamy coconut layers with vibrant mango puree. Perfectly set and topped with fresh mango slices, toasted coconut flakes, and mint leaves, this no-bake treat is elegant and easy to prepare, making it ideal for warm-weather entertaining or a delightful ending to any meal.
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 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 that gelatin: Sprinkle the unflavored gelatin over 1/4 cup cold water in a small bowl. Let it sit for 5 minutes until the gelatin becomes spongy and blooms.
- Make 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 from heat and whisk in the bloomed gelatin until it is completely dissolved.
- Combine the coconut layer: In a large bowl, whisk together the remaining coconut milk, heavy cream, 1/3 cup sugar, vanilla extract, and a pinch of salt. Pour in the warm coconut milk and gelatin mixture, whisking continuously until the sugar is fully dissolved and the mixture is smooth.
- Create your mango puree: Blend the diced mangoes with the fresh lime juice, 2 tablespoons granulated sugar, and lime zest in a blender or food processor until completely smooth. Taste and adjust sweetness if necessary.
- First layer magic: Divide the coconut mixture evenly into 6 serving glasses or ramekins, filling them about halfway. Place them in the refrigerator for about 2 hours until the coconut layer is set but still slightly tacky on top.
- Add the mango layer: Spoon the mango puree gently over each set coconut portion. For a decorative touch, use a toothpick to create gentle swirls between the two layers.
- The final chill: Return the glasses to the refrigerator and chill for at least 3 more hours, ideally overnight, until the mango layer is fully set.
- Serve like a pro: Before serving, garnish each panna cotta with fresh mango slices, toasted coconut flakes if using, and a few fresh mint leaves for a pop of color and flavor.
Notes
- Use ripe, sweet mangoes for the best flavor and natural sweetness.
- Adjust the amount of sugar in the mango puree to suit your taste and the sweetness of the mangoes.
- To toast coconut flakes, place them in a dry skillet over medium heat and stir frequently until golden brown.
- The gelatin must be fully dissolved to ensure smooth panna cotta layers.
- This dessert can be made up to 24 hours ahead, making it perfect for entertaining.
