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The Best Mango Coconut Panna Cotta Recipe

The Best Mango Coconut Panna Cotta Recipe
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★★★★★

5 from 4 reviews

This Mango Coconut Panna Cotta is a luscious, creamy dessert featuring a delicate coconut base layered with vibrant mango puree. Perfectly balanced with tropical flavors and a hint of lime zest, this no-bake treat is ideal for warm weather and special occasions. The smooth, silky texture combined with fresh mango slices and crunchy toasted coconut flakes makes it a guaranteed crowd-pleaser.

Ingredients

Scale

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 the gelatin over 1/4 cup of cold water in a small bowl and let it sit for 5 minutes until it becomes spongy. This ensures a smooth panna cotta without lumps.
  2. Prepare the coconut base: Heat 1/2 cup of the coconut milk in a small saucepan until hot but not boiling. Remove from heat and whisk in the bloomed gelatin until fully dissolved, ensuring no lumps remain.
  3. Combine 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 continuously until the sugar is completely dissolved.
  4. Create the mango puree: Blend the diced mango with fresh lime juice, granulated sugar, and lime zest until completely smooth. Taste and adjust the sweetness as needed since mango sweetness can vary.
  5. First layer setting: Pour the coconut mixture evenly into 6 serving glasses or ramekins, filling them about halfway. Refrigerate for approximately 2 hours until the layer is set but still slightly tacky on top.
  6. Add the mango layer: Once the coconut layer is set, gently spoon the mango puree over each portion. For a decorative touch, swirl with a toothpick for a marbled effect or keep layers distinct for a clean look.
  7. Final chilling: Refrigerate the layered panna cotta for at least 3 hours, though overnight chilling is recommended for the best texture and ease of unmolding if desired.
  8. Serve and garnish: Just before serving, garnish with fresh mango slices, toasted coconut flakes, and fresh mint leaves to enhance appearance and flavor.

Notes

  • Avoid boiling the coconut milk when dissolving the gelatin to prevent a rubbery texture.
  • The coconut layer should feel tacky when adding the mango puree to ensure layers bond well.
  • Fresh lime juice is essential to brighten the tropical flavors of the dessert.
  • Overnight chilling results in the silkiest texture and makes unmolding easier.
  • Store covered in the refrigerator for up to 3 days; flavors improve after sitting overnight.
  • Do not freeze this dessert as freezing will cause a grainy and unpleasant texture.
  • This panna cotta makes a perfect make-ahead dessert for parties or special gatherings.

Nutrition

Keywords: Mango panna cotta, coconut dessert, tropical panna cotta, no-bake dessert, mango coconut recipe, chilled dessert

Find it online: https://frommamamaya.com/the-best-mango-coconut-panna-cotta-recipe/