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
Scale
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.
