Coconut Mango Panna Cotta

Coconut Mango Panna Cotta is a creamy, tropical dessert that transports you straight to paradise with every spoonful. This recipe takes about 30 minutes to prepare, requiring minimal effort but yielding an impressive, silky treat. The delightful combination of coconut milk and mango puree creates a refreshing balance of flavors and textures that’s hard to resist.

This recipe is perfect for anyone seeking a light and elegant dessert, especially for summer gatherings or special occasions. You can prepare it ahead of time, allowing the panna cotta to set in the fridge for a few hours or even overnight for the best texture.

Why You’ll Love This Recipe

• The smooth, creamy layers create a delightful contrast with the texture of the caramelized mangoes.
• It features a vibrant blend of coconut and mango that delivers a tropical escape.
• Quick to prepare, it sets beautifully with the help of gelatin.
• It can easily be made in advance, freeing you up during busy meal times.

What You’ll Need

Gather these ingredients to create your Coconut Mango Panna Cotta.

For the Mango Panna Cotta Layer

• 1 cup milk
• 1 envelope Knox Unflavored Gelatin
• 1 and 1/2 cup mango puree from can / or pureed mango pulp
• 1 and 1/2 cup heavy cream
• 1/3 cup sugar

For the Coconut Panna Cotta Layer

• 1 envelope Knox Unflavored Gelatin
• 1 and 1/2 cup coconut milk
• 2 tbsp sugar

For the Caramelized Mangoes

• 1/8 cup water
• pulp of one ripe ataulfo mango (cubed)
• 2 tsp butter

For Serving

• flaked coconuts (for toppings)
• 6 pieces or more maraschino cherries (for toppings, optional)

Use fresh mango instead of canned for a fresher taste.

Substitutions & Swaps

• Milk: Use almond milk for a dairy-free version.
• Sugar: Substitute with honey or agave syrup.
• Coconut milk: Light coconut milk reduces calories.
• Maraschino cherries: Fresh berries make a great alternative.

How to Make It

Start creating this luscious dessert in just a few simple steps.

Prepare the Mango Panna Cotta Layer

1. Bloom the gelatin: In a small bowl, combine 1/4 cup of milk with one envelope of Knox Unflavored Gelatin. Set aside for 5 minutes to thicken.
2. Heat and mix: In a pot, heat the remaining milk over medium heat with sugar and heavy cream until warm. Stir in the bloomed gelatin until completely dissolved.

Blend in the Mango

3. Add the mango puree: Remove the pot from heat and slowly stir in the mango puree until combined and smooth. Pour the mixture into serving glasses or cups and refrigerate for about 2 hours or until set.

Make the Coconut Panna Cotta Layer

4. Bloom the second gelatin: In another small bowl, mix 1/4 cup coconut milk with the second envelope of Knox Unflavored Gelatin. Allow it to sit for 5 minutes.
5. Heat and mix: Warm the rest of the coconut milk with 2 tbsp sugar until dissolved, then stir in the bloomed gelatin until fully melted. Allow to cool slightly before gently pouring over the set mango panna cotta. Refrigerate for another 2 hours or until set.

To Make the Caramelized Mangoes

6. Cook the mangoes: In a small saucepan, combine water, butter, and ataulfo mango pulp. Cook over medium heat until the mango softens and starts to caramelize, about 5-7 minutes. Set aside to cool.

How to Store It

Fridge: Keep covered for up to 3 days.
Freezer: No, will affect the texture.
Reheat: Not applicable; best served chilled.

Tips for Best Results

• Ensure the gelatin is fully dissolved to avoid any texture issues.
• Chill the dessert for at least 4 hours for optimal firmness.
• Use fresh mango for the best flavor and presentation.
• Garnish just before serving to keep coconuts crunchy.

Serving Suggestions

• Perfectly elegant for dinner parties or celebrations.
• Pair with fresh tropical fruits for a colorful plate.
• Serve with a side of cookies or a light cake for an impressive dessert trio.