If you are craving a dessert that feels like a tropical vacation in every spoonful, this Mango Coconut Panna Cotta Recipe is exactly what you need. Creamy, silky, and bursting with fresh mango flavor, this treat perfectly balances the sweetness of ripe mangoes with the rich, velvety texture of coconut and cream. It’s a dessert that feels elegant but is surprisingly straightforward to make, making it the perfect finale for a dinner party or simply a delicious indulgence to brighten your day. You’ll love how the layers meld together, leaving you with a luscious and refreshing taste that lingers beautifully.
Ingredients You’ll Need
These simple, wholesome ingredients come together to create a panna cotta that’s smooth, creamy, and packed with tropical goodness. Each element plays a vital role in flavor, texture, or color, ensuring your Mango Coconut Panna Cotta Recipe turns out irresistible every time.
- Unflavored gelatin (1 packet/2 1/4 tsp): The magic that sets the panna cotta with a perfect, tender wobble.
- Cold water (1/4 cup): Used to bloom the gelatin, ensuring it dissolves seamlessly.
- Full-fat coconut milk (1 can/14 oz, divided): Creates that rich, creamy coconut base with a subtle tropical note.
- Heavy cream (1/2 cup): Adds silkiness and richness to the panna cotta texture.
- Granulated sugar (1/3 cup plus 2 tablespoons for mango): Sweetens both the creamy base and the mango puree, balanced to taste.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, comforting hint.
- Pinch of salt: Elevates all the sweetness and rounds out the flavor.
- Ripe mangoes (2 large, peeled and diced, about 2 cups): The star fruit that provides fresh, juicy natural sweetness and vibrant color.
- Fresh lime juice (2 tablespoons): Brings brightness and a delicate citrus tang to the mango puree.
- Lime zest (1 teaspoon): Adds fragrant citrus oils for extra freshness.
- Fresh mango slices: For garnish, enhancing presentation and flavor.
- Toasted coconut flakes (optional): Add crunch and deepen the coconut flavor for a beautiful finishing touch.
- Fresh mint leaves: Provide a refreshing contrast and lovely color garnish.
How to Make Mango Coconut Panna Cotta Recipe
Step 1: Bloom the Gelatin
Begin by sprinkling the gelatin over cold water in a small bowl. Let it sit for about 5 minutes until it becomes spongy and fully absorbs the liquid. This step is crucial to ensure your gelatin dissolves smoothly later without any lumps.
Step 2: Prepare the Coconut Base
Warm half a cup of coconut milk in a small saucepan until it’s hot but not boiling. Remove it from the heat and gently whisk in the bloomed gelatin until it is completely dissolved. This will create the creamy, coconut-infused base that sets the panna cotta.
Step 3: Combine the Main Ingredients
In a larger bowl, whisk together the remaining coconut milk, heavy cream, sugar, vanilla extract, and a pinch of salt. Slowly pour in the warm coconut milk and gelatin mixture, whisking continuously until all the sugar is dissolved, and the mixture is silky and uniform.
Step 4: Make the Mango Puree
Blend your diced ripe mangoes with fresh lime juice, sugar, and lime zest until completely smooth. Taste the puree and adjust sweetness if needed. This puree adds a vibrant, tropical sweetness that beautifully contrasts the creamy coconut base.
Step 5: Pour the Coconut Layer
Divide the coconut mixture evenly into 6 serving glasses or ramekins, filling them about halfway. Refrigerate this layer for roughly 2 hours until set but still slightly tacky on top—this texture will help the next layer adhere perfectly.
Step 6: Add the Mango Layer
Once the coconut layer is set, spoon the mango puree over the top of each panna cotta. If you want to add a fun artistic touch, gently swirl the mango layer with a toothpick to create beautiful patterns.
Step 7: Final Chill
Place the layered panna cottas back in the refrigerator for at least 3 hours, or ideally overnight. This chilling time allows both layers to firm up fully for the best texture and flavor fusion.
Step 8: Serve with Style
Just before serving, garnish your panna cotta with fresh mango slices, toasted coconut flakes, and fresh mint leaves. These finishing touches not only look stunning but also bring refreshing textures and flavors that elevate this dessert to the next level.
How to Serve Mango Coconut Panna Cotta Recipe
Garnishes
The beauty of this Mango Coconut Panna Cotta Recipe shines through when finished with simple, fresh garnishes. Brightly colored mango slices echo the dessert’s fruity essence, while toasted coconut flakes add a delightful crunch. Fresh mint leaves introduce a subtle herbal note and a splash of green that makes the dish irresistible to the eyes and palate alike.
Side Dishes
Though the panna cotta is quite rich and satisfying on its own, it pairs wonderfully with light complementary accompaniments. Think crisp tropical fruit salads, a small bowl of fresh berries, or even a chilled glass of sparkling wine or fruity white wine to amplify its summery vibe without overpowering the delicate coconut and mango flavors.
Creative Ways to Present
Presentation can turn this recipe into a showstopper. Serve the panna cotta in clear glasses or mason jars to showcase the layered effect. For a party, try individual mini jars with quirky garnishes like edible flowers or a sprinkle of chili powder for an unexpected twist. Even delicate wafer cookies or shortbread on the side can make the dessert feel extra special.
Make Ahead and Storage
Storing Leftovers
Any leftover Mango Coconut Panna Cotta can be stored in the refrigerator covered tightly with plastic wrap or airtight lids. It will keep well for up to 3 days, making it a fantastic make-ahead dessert for busy days or entertaining guests.
Freezing
Freezing panna cotta can slightly alter its creamy texture, making it grainier once thawed, so it’s best enjoyed fresh. However, if you need to freeze it, place it in airtight containers and consume within one month. Thaw in the refrigerator overnight before serving, and give it a gentle stir to smooth the texture.
Reheating
This dessert is best served cold straight from the fridge, so reheating is generally not recommended. If you want to soften it slightly, let it sit at room temperature for 10-15 minutes before eating. That way, you enjoy the full creamy, luscious experience without losing its structure.
FAQs
Can I make this Mango Coconut Panna Cotta Recipe vegan-friendly?
Absolutely! Swap out the heavy cream for coconut cream or a plant-based cream alternative, and ensure your gelatin is replaced with agar-agar for a plant-based setting agent. The coconut and mango flavors remain just as delightful.
What kind of mangoes work best for this recipe?
Choose ripe, sweet mangoes like Ataulfo or Kent. They are juicy and smooth, which helps create a luscious puree that complements the coconut base perfectly.
Can I prepare this recipe without gelatin?
Gelatin is essential for that signature panna cotta texture. If you skip it, the dessert will be more like a chilled mousse or custard. For a gelatin-free option, agar-agar is a great substitute, but follow package instructions carefully to get the right firmness.
How sweet should the mango puree be?
Sweetness varies depending on your mangoes. Start with the recommended sugar amount, then taste and adjust to your preference. The lime juice helps balance the sweetness, preventing the puree from tasting cloying.
Can I use canned mango puree instead of fresh mango?
While canned mango puree is convenient, fresh mangoes give the best flavor and texture for this recipe. If you use canned, choose a good-quality, unsweetened puree and adjust sweetness accordingly to keep the dessert balanced.
Final Thoughts
There’s something truly magical about this Mango Coconut Panna Cotta Recipe that makes it a favorite in my kitchen and beyond. It’s easy enough to fit into a busy day but special enough to impress anyone lucky enough to have a taste. The tropical flavors, smooth texture, and beautiful presentation come together in harmony, making it a dessert you’ll want to make again and again. Trust me, once you try it, this panna cotta will earn a permanent spot on your dessert rotation.
Print
Mango Coconut Panna Cotta Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 25 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-Inspired Tropical
- Diet: Vegetarian
Description
This Mango Coconut Panna Cotta is a luscious, creamy dessert combining the rich flavors of coconut milk and fresh mango puree. It features a silky coconut layer set with gelatin, topped with a vibrant and tangy mango swirl. Perfectly chilled and garnished with fresh mango slices, toasted coconut flakes, and mint leaves, this dessert offers a tropical twist on the classic Italian panna cotta, ideal for warm weather or any special occasion.
Ingredients
Gelatin Layer
- 1 packet (2 1/4 tsp) unflavored gelatin
- 1/4 cup cold water
- 7 oz (1/2 can) full-fat coconut milk
Coconut Cream Base
- 7 oz (1/2 can) full-fat coconut milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Mango Puree
- 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 gelatin over cold water in a small bowl and let it sit for 5 minutes until it becomes spongy and fully absorbs the water.
- Make the coconut base: Heat 1/2 cup of the coconut milk in a small saucepan over medium heat until hot but not boiling. Remove it from the heat and whisk in the bloomed gelatin until it is completely dissolved and smooth.
- Combine the coconut layer: In a large mixing bowl, whisk together the remaining coconut milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Gradually add the warm coconut milk and gelatin mixture, whisking continuously until all the sugar is fully dissolved and the mixture is homogeneous.
- Create your mango puree: In a blender, combine the diced mangoes, fresh lime juice, granulated sugar, and lime zest. Blend until the mixture is completely smooth. Taste and adjust sweetness if needed by adding more sugar.
- First layer magic: Pour the coconut mixture evenly into six serving glasses or ramekins, filling each about halfway. Refrigerate the glasses for approximately 2 hours until the coconut layer is set but still 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 create gentle swirls if desired, blending the layers visually without mixing them fully.
- The final chill: Return the glasses to the refrigerator and chill for at least 3 more hours, or ideally overnight, allowing the mango layer to set properly and flavors to meld.
- Serve like a pro: Before serving, garnish each panna cotta with fresh mango slices, a sprinkle of toasted coconut flakes if using, and fresh mint leaves to add a refreshing finish and beautiful presentation.
Notes
- Use full-fat coconut milk for the creamiest texture and richest flavor.
- The gelatin is key for setting the panna cotta—ensure it fully dissolves to avoid lumps.
- Adjust the mango puree sweetness depending on the ripeness of your mangoes.
- The dessert can be prepared a day ahead, making it perfect for entertaining.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden.
- This dessert should be kept refrigerated and consumed within 2 days for optimal freshness.
