Mango Coconut Panna Cotta Recipe
If you’re searching for a dreamy, sun-kissed dessert that glows with tropical flavor, Mango Coconut Panna Cotta will absolutely steal your heart. This creamy, luscious treat beautifully balances the silky luxury of coconut milk and cream with the bright, tangy freshness of ripe mango. No fussy techniques required — just a handful of ingredients, a bit of chill time, and you’ll be rewarded with a flavor-packed showstopper. Whether you’re hosting a dinner party or satisfying a personal craving for something special, Mango Coconut Panna Cotta is guaranteed to bring big smiles and an instant burst of sunshine to your table.
Ingredients You’ll Need
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For the Panna Cotta:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 packet (2½ teaspoons) unflavored gelatin
- 3 tablespoons cold water
For the Mango Topping:
- 1 cup fresh or frozen mango chunks (thawed if frozen)
- 1 tablespoon lime juice
- 1 tablespoon honey (optional)
For Garnish:
- toasted coconut flakes
- mint leaves
How to Make Mango Coconut Panna Cotta
Step 1: Bloom the Gelatin
Start by sprinkling the unflavored gelatin over cold water in a small bowl. Let it sit for about five minutes, giving it time to absorb the liquid and become soft. This step ensures your gelatin dissolves smoothly later, so don’t rush it!
Step 2: Heat the Creamy Base
Combine your coconut milk, heavy cream, granulated sugar, and vanilla extract in a medium saucepan over medium heat. Stir until the sugar dissolves completely and the mixture is just about to simmer. Avoid letting it boil—gentle heat preserves that delicate coconut flavor.
Step 3: Mix in the Gelatin
Remove the saucepan from the heat, then whisk in the bloomed gelatin mixture. Keep stirring until the gelatin is fully dissolved and your base is silky-smooth. If you see any specks, strain it through a fine-mesh sieve for an ultra-luxe finish.
Step 4: Pour and Chill
Carefully pour the panna cotta mixture into small ramekins or glasses. Allow them to cool a bit at room temperature, then set them in the refrigerator. Chill for at least 4 hours until set and wobbly—this is the hardest part, but trust me, it’s worth the wait!
Step 5: Prepare the Mango Topping
Blend mango chunks with fresh lime juice and honey (if using) until ultra-smooth. The result should be thick and bright with a perfect sweet-tart kick. If you’re prepping this ahead, store in the fridge until you’re ready to serve the Mango Coconut Panna Cotta.
Step 6: Assemble and Serve
Spoon a generous layer of mango puree over each set panna cotta. Top with toasted coconut flakes and a sprig of mint if you want a chef’s touch. That first spoonful is pure tropical bliss!
How to Serve Mango Coconut Panna Cotta
Garnishes
Give your Mango Coconut Panna Cotta an inviting, festive look with toasted coconut flakes for crunch and a few mint leaves for vibrant color and aroma. Edible flowers or a slice of fresh mango can make each serving feel extra special—let your creativity shine!
Side Dishes
This dessert is so velvety and refreshing, it plays beautifully with crisp butter cookies, vanilla shortbread, or a breezy fruit salad. Pairing it with lightly sweet accompaniments keeps the spotlight squarely on the tropical flavors while adding a bit of variety to your dessert spread.
Creative Ways to Present
If you want to impress, try layering the panna cotta and mango puree in tall glasses for a parfait-style look, or pour the mixture into a mold and unmold onto plates for a dramatic, restaurant-style presentation. Even small mason jars or espresso cups can add a fun twist to serving Mango Coconut Panna Cotta.
Make Ahead and Storage
Storing Leftovers
Extra Mango Coconut Panna Cotta can be covered and refrigerated for up to three days. Keep the mango topping separate until just before serving so the puree stays bright and vibrant. The texture holds up beautifully, making this dessert ideal for making in advance.
Freezing
While you can technically freeze Mango Coconut Panna Cotta, the texture may change slightly when thawed. If you plan to freeze, do so without the mango topping and wrap tightly. Thaw overnight in the refrigerator, then add fresh mango puree before serving for the best results.
Reheating
Panna cotta is best enjoyed chilled, so there’s no need to reheat. However, if the mixture hasn’t set well, you can gently warm it in a water bath, stirring until dissolved, then re-chill in the fridge. As a bonus, you can also use leftover mango puree as a topping for pancakes or yogurt the next day!
FAQs
Can I make Mango Coconut Panna Cotta ahead of time?
Absolutely! In fact, it’s best made at least four hours in advance. Letting it chill overnight gives you even more time to relax and enjoy when you’re ready to serve.
Is Mango Coconut Panna Cotta gluten-free and vegetarian?
Yes, it’s naturally gluten-free and vegetarian (thanks to gelatin), making it a welcoming treat for guests with dietary preferences. For a vegan version, try swapping gelatin for agar-agar and heavy cream with more coconut milk or a plant-based alternative.
Can I use canned mango or mango puree instead of fresh or frozen?
Definitely! Just make sure any canned mango or puree is unsweetened and adjust the honey to taste. Fresh or frozen delivers the brightest flavor, but canned will still create a gorgeous topping in a pinch.
What’s the best way to unmold panna cotta?
If you want to serve it outside the ramekin, dip the bottom of each dish in hot water for 10–20 seconds, then run a thin knife around the edge and invert onto a plate. This should release your Mango Coconut Panna Cotta perfectly.
Can I make this dessert completely dairy-free?
Yes! Simply use additional coconut milk or a creamy plant-based milk like almond instead of heavy cream. Just remember, the texture might be a touch lighter, but the flavors will make up for it.
Final Thoughts
This Mango Coconut Panna Cotta brings pure joy to any occasion—easy, elegant, and packed with tropical flavor, it’s a celebration in every spoonful. Whether you’re new to panna cotta or a seasoned pro, there’s no resisting the layers of silky coconut and vibrant mango. Invite a taste of sunshine into your kitchen and give this recipe a whirl—you’ll be amazed at how simple it is to impress!
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Mango Coconut Panna Cotta Recipe
- Total Time: 20 minutes (plus 4 hours chilling)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of this creamy Mango Coconut Panna Cotta that combines the richness of coconut with the sweetness of fresh mangoes. A delightful dessert that’s perfect for any occasion!
Ingredients
For the Panna Cotta:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 packet (2½ teaspoons) unflavored gelatin
- 3 tablespoons cold water
For the Mango Topping:
- 1 cup fresh or frozen mango chunks (thawed if frozen)
- 1 tablespoon lime juice
- 1 tablespoon honey (optional)
For Garnish:
- toasted coconut flakes
- mint leaves
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.
- Prepare the Panna Cotta: In a saucepan, combine the coconut milk, heavy cream, sugar, and vanilla. Heat gently until almost simmering. Remove from heat and stir in the bloomed gelatin until dissolved. Pour into ramekins and refrigerate for at least 4 hours.
- Make the Mango Puree: Blend mango, lime juice, and honey into a smooth puree.
- Assemble: Spoon mango puree over set panna cotta. Garnish with coconut flakes and mint leaves before serving.
Notes
- For a dairy-free version, replace heavy cream with more coconut milk or almond milk.
- You can prepare the mango topping in advance and refrigerate until needed.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: Italian-Asian Fusion
Nutrition
- Serving Size: 1 panna cotta
- Calories: 280
- Sugar: 18g
- Sodium: 25mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
