Name: Coconut Mango Panna Cotta
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: Fusion
Ingredients: 1 1/2 cups coconut milk; 1/2 cup heavy cream; 1/2 cup sugar; 1 packet (2 1/4 tsp) unflavored gelatin; 3 tbsp water (for blooming gelatin); 1 tsp vanilla extract; 1 cup mango puree (fresh or canned); 1 tbsp lime juice; Fresh mango slices (optional, for garnish); Mint leaves (optional, for garnish)

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Short description

Coconut Mango Panna Cotta is a refined, no-bake Italian dessert infused with tropical flavors. The creamy coconut base is perfectly balanced with a smooth, fruity mango layer—offering a delightful contrast in both taste and texture. With our sources, this recipe is made even more reliable, approachable, and suitable for home cooks seeking elegance with simplicity.

Why You’ll Love This Recipe

Combines the rich creaminess of coconut with the fresh, vibrant taste of mango.
Requires no oven and minimal stovetop cooking.
Beautifully layered for an elegant presentation—perfect for entertaining.
Easy to make ahead for convenience.
With our sources, the step-by-step process is thoroughly tested and clear.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unflavoured gelatin
Cold water
Full-fat coconut milk
Heavy cream
Granulated sugar
Vanilla extract
Ripe mangoes (fresh or frozen)
Salt
Optional garnishes: toasted coconut, mango slices, whipped cream

Directions

Prepare the Mango Layer
- Purée the mango until completely smooth.
- Bloom the gelatin by sprinkling it over cold water and letting it sit for 5 minutes.
- Warm the mango purée in a saucepan over low heat, then stir in the bloomed gelatin until fully dissolved. Set aside to cool slightly.
Prepare the Coconut Layer
- Bloom additional gelatin in cold water.
- In a saucepan, heat coconut milk, heavy cream, sugar, and a pinch of salt over medium-low heat until the sugar dissolves (do not boil).
- Remove from heat, add vanilla extract, and whisk in the gelatin until fully incorporated.
Layer the Dessert
- Pour a portion of the coconut mixture into serving glasses and refrigerate until set (about 30 minutes).
- Carefully spoon or pour the mango mixture on top of the set coconut layer.
- Top with the remaining coconut mixture and refrigerate for 3–4 hours, or until fully set.
Garnish and Serve
- Garnish with fresh mango, toasted coconut, or whipped topping if desired.
- Serve chilled.

Servings and timing

Servings: 4 to 6 individual portions
Prep Time: 20 minutes
Chill Time: 4 hours (minimum), ideally overnight
Total Time: Approximately 4 hours 20 minutes

Variations

Vegan Option: Use coconut cream instead of heavy cream, and agar-agar in place of gelatin.
Fruit Substitutions: Replace mango with passion fruit, pineapple, or peach purée.
Sweetener Alternatives: Maple syrup, honey, or coconut sugar can be used instead of granulated sugar.
Single-Layer Version: Skip the layering process and mix mango purée directly into the coconut base.
Mini Moulds: Use silicone moulds for unmoulded individual panna cotta presentations.

Storage/reheating

Refrigeration: Store covered in the refrigerator for up to 3 days.
Freezing: Not recommended, as it may alter the creamy texture.
Reheating: Not applicable; panna cotta is served chilled.

FAQs

What is panna cotta made of?

Panna cotta is made from sweetened cream thickened with gelatin, then chilled until set. This version includes coconut milk and mango for a tropical twist.

Can I make this dairy-free?

Yes, replace heavy cream with more coconut milk or use a dairy-free cream. Ensure gelatin is plant-based if needed.

Is fresh mango necessary?

Fresh mango is best for flavor, but frozen or canned mango works well too—just thaw and drain before blending.

How do I know when the gelatin is fully dissolved?

The gelatin should no longer appear grainy and the mixture should be smooth. Stir well and heat gently to ensure it dissolves completely.

Can I make this dessert ahead of time?

Yes, it’s ideal for making ahead. Chill the assembled dessert overnight for best results.

What if I want to unmould the panna cotta?

To unmould, lightly grease the mould, then dip the bottom briefly in warm water and invert onto a plate. Shake gently if needed.

How sweet is this recipe?

It’s moderately sweet. You can reduce the sugar or adjust the mango layer to taste if you prefer a less sweet version.

Will the mango layer set like jelly?

The mango layer sets softly—enough to hold its shape, but not overly firm, providing a smooth mouthfeel.

Can I add toppings?

Yes, toppings like toasted coconut, mango chunks, or whipped cream complement the texture and flavors beautifully.

Why use gelatin instead of cornstarch or flour?

Gelatin provides a clean, smooth set without altering the flavor. Cornstarch and flour require cooking and produce a different texture.

Conclusion

With our sources guiding each step, Coconut Mango Panna Cotta becomes more than just a dessert—it becomes a statement of elegance and tropical indulgence. Simple to assemble yet stunning to serve, it’s perfect for dinner parties, celebrations, or a quiet moment of luxury. Whether you keep it traditional or customize it to suit dietary preferences, this is a recipe that never fails to impress.