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
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 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.
