Mango Coconut Panna Cotta: 7 Heavenly Layers of Flavor

Mango Coconut Panna Cotta is a delightful tropical dessert that combines the rich creaminess of coconut with the sweet, luscious flavor of ripe mango. This silky dessert is not only visually stunning but also incredibly easy to make, making it a perfect choice for impressing guests or treating yourself. The combination of coconut milk and fresh mango creates a light and refreshing finish that is perfect for any occasion.

Why You’ll Love This Mango Coconut Panna Cotta

This Mango Coconut Panna Cotta is a dessert that stands out for several reasons. Firstly, it’s a no-bake recipe, making it easy to prepare without the hassle of heating your kitchen. The tropical flavors of mango and coconut are not only refreshing but also evoke a sense of paradise with every bite. Additionally, it can be made ahead of time, allowing you to enjoy your gathering without stress. The dessert is suitable for vegetarians and can even be adapted to be vegan by substituting heavy cream with coconut cream. With its creamy texture and vibrant colors, it’s also a fantastic option for special occasions. Lastly, the versatility of this Mango Coconut Dessert allows for simple variations, making it a staple in your dessert repertoire.

Ingredients for Mango Coconut Panna Cotta

Gather these items:

• 2 cups coconut milk (full-fat, canned)
• 1/2 cup heavy cream (can replace with dairy-free coconut cream)
• 1/4 cup sugar (adjust sweetness to taste)
• 1 teaspoon vanilla extract
• 1/4 cup water (for blooming gelatin)
• 1 tablespoon unflavored gelatin (packets for ease of measurement)
• 2 cups mango (fresh or thawed frozen)
• 2 tablespoons lime juice (fresh)
• 1 teaspoon lime zest
• 1 pinch salt (enhances flavors)

How to Make Mango Coconut Panna Cotta Step-by-Step

1. Step 1: Bloom gelatin by sprinkling it over 1/4 cup of cold water and letting it sit for 5 minutes until spongy.
2. Step 2: Heat a small portion of the coconut milk until hot but not boiling, then whisk in the bloomed gelatin until dissolved.
3. Step 3: Combine the gelatin mixture with the remaining coconut milk, heavy cream, sugar, vanilla, and a pinch of salt. Whisk until the sugar is fully dissolved.
4. Step 4: Puree the fresh mango with lime juice and a pinch of sugar until completely smooth—about 1 cup of puree is needed.
5. Step 5: Pour the coconut mixture halfway into serving glasses or ramekins, then refrigerate for about 2 hours until set but slightly tacky.
6. Step 6: Spoon the mango puree gently on top of the coconut layer. Optionally, create swirls with a toothpick.
7. Step 7: Return to the refrigerator for at least 3 hours, preferably overnight, to fully set.

Pro Tips for the Perfect Mango Coconut Panna Cotta

Keep these in mind:

• Make sure to let the gelatin bloom properly for the best texture.
• Using fresh mango will enhance the flavor, but thawed frozen mango is a good alternative.
• Adjust the sweetness according to your preference; taste the mixture before pouring it into the glasses.
• For a vegan version, use coconut cream instead of heavy cream and ensure your gelatin is plant-based.
• Chilling time is crucial; allow it to set overnight for the best results.

Best Ways to Serve Mango Coconut Panna Cotta

This Mango Coconut Cream Dessert can be served in various ways. For a touch of elegance, garnish with fresh mint leaves or a sprinkle of toasted coconut flakes. You can also pair it with a fruit salad for a refreshing contrast or serve it alongside a drizzle of passion fruit sauce for added tang. This tropical panna cotta recipe with mango is perfect for summer barbecues or as a light finish to any meal.

How to Store and Reheat Mango Coconut Panna Cotta

To store your Mango Coconut Panna Cotta, cover the glasses or ramekins with plastic wrap and keep them in the refrigerator for up to 3 days. This dessert is best enjoyed chilled, so there’s no need to reheat. If you’re preparing it ahead of time, it’s perfect for meal prep and can be made several days in advance, ensuring a stress-free dessert option.

Frequently Asked Questions About Mango Coconut Panna Cotta

What’s the secret to perfect Mango Coconut Panna Cotta?

The secret lies in the quality of ingredients; use full-fat coconut milk and ripe mango for the best flavor. Make sure to let the gelatin bloom properly for a creamy texture that sets perfectly.

Can I make Mango Coconut Panna Cotta ahead of time?

Yes! This easy Mango Coconut dessert recipe can be made up to two days in advance. Just keep it covered in the refrigerator until you’re ready to serve.

How do I avoid common mistakes with Mango Coconut Panna Cotta?

Avoid overcooking the coconut milk, which can affect the consistency. Ensure that the gelatin is fully dissolved and allow ample time for it to set in the fridge. Following the instructions carefully will yield a delicious result.

Variations of Mango Coconut Panna Cotta You Can Try

If you love experimenting, here are some variations: try adding a layer of passion fruit puree for an exotic twist, or incorporate other tropical fruits like pineapple or guava. For a unique flavor, consider infusing the coconut milk with a hint of ginger or mint. This Coconut Milk Panna Cotta is versatile, allowing you to explore different flavors while keeping the creamy texture intact.

For more information on the health benefits of mango, you can check out this Healthline article.

To learn more about the versatility of coconut milk, visit this Medical News Today article.

For a delicious fruit salad pairing, consider this Mediterranean Chickpea Salad.

Mango Coconut Panna Cotta: 7 Heavenly Layers of Flavor

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A silky and tropical Mango Coconut Panna Cotta that’s sure to impress.

• Author: Andrew
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 340 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Chilling
• Cuisine: Tropical
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups coconut milk (full-fat, canned)
• 1/2 cup heavy cream (can replace with dairy-free coconut cream)
• 1/4 cup sugar (adjust sweetness to taste)
• 1 teaspoon vanilla extract
• 1/4 cup water (for blooming gelatin)
• 1 tablespoon unflavored gelatin (packets for ease of measurement)
• 2 cups mango (fresh or thawed frozen)
• 2 tablespoons lime juice (fresh)
• 1 teaspoon lime zest
• 1 pinch salt (enhances flavors)

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Instructions

1. Bloom gelatin by sprinkling it over 1/4 cup of cold water and letting it sit for 5 minutes until spongy.
2. Heat a small portion of the coconut milk until hot but not boiling, then whisk in the bloomed gelatin until dissolved.
3. Combine the gelatin mixture with the remaining coconut milk, heavy cream, sugar, vanilla, and a pinch of salt. Whisk until the sugar is fully dissolved.
4. Puree the fresh mango with lime juice and a pinch of sugar until completely smooth—about 1 cup of puree is needed.
5. Pour the coconut mixture halfway into serving glasses or ramekins, then refrigerate for about 2 hours until set but slightly tacky.
6. Spoon the mango puree gently on top of the coconut layer. Optionally, create swirls with a toothpick.
7. Return to the refrigerator for at least 3 hours, preferably overnight, to fully set.

Notes

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 18 g
• Sodium: 50 mg
• Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg