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Mango Coconut Panna Cotta Recipe

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4 from 8 reviews

This Mango Coconut Panna Cotta is a silky, tropical layered dessert that combines the richness of creamy coconut with the bright, fresh flavor of ripe mango. Perfectly chilled and garnished with fresh mango slices, toasted coconut flakes, and mint, it’s a visually stunning and elegant treat that's easy to prepare ahead of time.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 hours 20 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Western
  • Diet: Vegetarian

Ingredients

For the Coconut Layer:

  • 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

For the 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

For Garnish:

  • Fresh mango slices
  • Toasted coconut flakes (optional)
  • Fresh mint leaves

Instructions

  1. Bloom the gelatin: Sprinkle gelatin over 1/4 cup cold water in a small bowl and let it sit for 5 minutes until it becomes spongy. This ensures the gelatin dissolves smoothly without lumps.
  2. Prepare the coconut gelatin mixture: Heat 1/2 cup of the coconut milk in a small saucepan over medium heat until hot but not boiling. Remove from heat and whisk in the bloomed gelatin until completely dissolved with no lumps.
  3. Mix the coconut layer: In a large bowl, whisk together the remaining coconut milk, heavy cream, sugar, vanilla extract, and a pinch of salt. Slowly add the warm coconut milk and gelatin mixture, whisking until the sugar completely dissolves.
  4. Make the mango puree: In a blender, combine the diced mango, fresh lime juice, granulated sugar, and lime zest. Blend until completely smooth. Taste and adjust sugar if needed.
  5. Layer the coconut base: Pour the coconut mixture evenly into 6 serving glasses or ramekins, filling each about halfway. Refrigerate for approximately 2 hours until the coconut layer is set but still slightly tacky on top.
  6. Add the mango layer: Gently spoon the mango puree over the set coconut layer. For a marbled effect, use a toothpick to swirl gently through the mango layer; for neat layers, avoid swirling.
  7. Final chilling: Refrigerate the layered panna cotta for at least 3 additional hours, or preferably overnight, to ensure a silky, firm texture.
  8. Garnish and serve: Just before serving, top each panna cotta with fresh mango slices, toasted coconut flakes if desired, and fresh mint leaves. Serve chilled and enjoy the elegant tropical flavors.

Notes

  • Do not let the coconut milk boil when warming it to dissolve the gelatin to prevent a rubbery texture.
  • The coconut layer should feel tacky when adding the mango layer to ensure proper adhesion between layers.
  • Fresh lime juice is key to brightening and enhancing the tropical flavors in the mango layer.
  • Chilling overnight is best for achieving the creamiest texture and easiest unmolding.
  • Store covered in the refrigerator for up to 3 days; flavors improve with time.
  • Do not freeze, as freezing causes a grainy texture and ruins the panna cotta.
  • This dessert is perfect for making ahead for dinner parties or special occasions.

Find it online: https://zaracooking.com/mango-coconut-panna-cotta-recipe/