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Mango Coconut Panna Cotta

Mango Coconut Panna Cotta
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5 from 8 reviews

Experience the silky smoothness of a tropical paradise with this Mango Coconut Panna Cotta. Layers of rich, creamy coconut meld beautifully with bright, fresh mango puree to create a stunning and elegant dessert that's perfect for special occasions or a refreshing treat after a meal.

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 the gelatin over the cold water in a small bowl and let it sit for 5 minutes until spongy. This step prevents lumps and ensures a smooth texture in your panna cotta.
  2. Heat coconut milk and dissolve gelatin: Warm 1/2 cup of coconut milk in a small saucepan over medium heat until hot but not boiling. Remove from heat and whisk in the bloomed gelatin until it is fully dissolved with no lumps.
  3. Combine coconut layer ingredients: In a large bowl, whisk together the remaining coconut milk, heavy cream, sugar, vanilla extract, and a pinch of salt. Gradually add the warm coconut milk and gelatin mixture, whisking continuously until the sugar completely dissolves.
  4. Prepare mango puree: In a blender, combine diced mangoes, fresh lime juice, sugar, and lime zest until smooth. Taste and adjust sweetness as needed, to balance the brightness of the mangoes.
  5. Pour the coconut layer: Divide the coconut mixture evenly among 6 serving glasses or ramekins, filling each about halfway. Refrigerate for approximately 2 hours, or until the coconut layer sets but remains slightly tacky on top.
  6. Add the mango layer: Once the coconut layer is set, gently spoon the mango puree over each serving. For a fun marbled effect, swirl lightly with a toothpick, or leave clean for an elegant look.
  7. Final chilling: Refrigerate the panna cotta for at least 3 more hours, preferably overnight, to achieve the silkiest texture and ease of unmolding if desired.
  8. Garnish and serve: Just before serving, top with fresh mango slices, toasted coconut flakes if desired, and fresh mint leaves for a lovely presentation that will impress your guests.

Notes

  • Do not let the coconut milk boil when dissolving the gelatin, as boiling can cause a rubbery texture in the panna cotta.
  • The first coconut layer should be slightly tacky before adding the mango layer to ensure the layers adhere well together.
  • Fresh lime juice is key to brightening the tropical flavors and balancing the sweetness.
  • Chilling overnight produces the creamiest texture and makes unmolding easier if serving out of the glass.
  • Store panna cotta covered in the refrigerator for up to 3 days; flavors improve with time.
  • Do not freeze the panna cotta as freezing can ruin the silky texture and make it grainy.
  • This dessert is perfect for making ahead for dinner parties or special celebrations.

Nutrition

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