This Mango Coconut Panna Cotta is a velvety, tropical dessert featuring creamy coconut-infused custard topped with vibrant mango puree. It’s elegant, smooth, and tastes like a mini vacation in every spoonful.

Why You’ll Love This Recipe

I adore how this panna cotta blends fragrant coconut with sweet, ripe mango for a bright and creamy treat. It’s light yet indulgent, effortlessly impressive, and ideal for summer—and I appreciate that it can be made ahead, giving me more time to relax and savor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Coconut milk (full‑fat canned for richness)
Heavy cream or coconut cream (for extra creaminess)
Granulated sugar
Unflavored gelatin (powdered or sheets)
Pure vanilla extract (optional)
Ripe mangoes (peeled and pureed)
Lime juice (to brighten the mango layer)
Water (for blooming the gelatin)

Directions

Bloom the gelatin. Sprinkle gelatin over a small amount of cool water and let it sit for 5 minutes to soften.
Heat coconut‑cream base. In a saucepan, whisk together coconut milk, cream, sugar, and vanilla. Warm gently over medium heat until sugar dissolves and the mixture is just below simmering.
Add gelatin. Remove from heat, add the bloomed gelatin, and whisk until fully dissolved.
Set the panna cotta. Pour the coconut mixture into ramekins or molds. Let them cool slightly, then transfer to the fridge and chill for at least 4 hours, or until set.
Prepare mango layer. While the panna cotta chills, purée mango flesh with lime juice to taste until smooth. For a thinner topping, stir in a little water.
Top and serve. Once the panna cotta is firm, spoon the mango purée over each serving. Chill another 30 minutes to help the mango layer set, if desired.
Garnish. Serve as is, or add fresh mango slices or a lime wedge for garnish.

Servings and Timing

Servings: Makes 4–6 individual panna cottas
Prep time: 15 minutes
Chill time: Minimum 4 hours (plus optional 30 min after topping)
Total time: About 4¼ hours

Variations

Vegan version: Replace gelatin with agar‑agar (about 1½ tsp agar-agar powder); blooming isn’t required, but boil with the liquid briefly.
Layered look: Divide the coconut mixture in half—pour one layer, chill until just set, then add mango purée and final coconut layer.
Flavor twist: Stir in shredded coconut or a pinch of cardamom to the coconut base for added texture or warmth.
Sweetened with honey: Substitute part of the sugar with honey or maple syrup for natural sweetness and depth.

Storage/Reheating

Store panna cotta in the fridge, covered, for up to 3 days. It holds its shape well—just keep it chilled. There’s no reheating required; serve cold for the best creamy texture and flavor.

FAQs

1. My panna cotta didn’t set—what happened?

If it’s too soft, it likely lacked enough gelatin or didn’t chill long enough. Next time, double‑check gelatin measurements and allow at least 4 hours of chilling.

2. Can I use frozen mango?

Yes—I thaw and purée it first, then taste the puree. If it seems diluted, I cook it briefly to concentrate the flavor before topping the panna cotta.

3. How do I unmold panna cotta cleanly?

I gently run a warm knife around the edges and dip each mold in warm water for a few seconds before inverting onto a plate—it helps release them perfectly.

4. Can I prep everything ahead?

Absolutely! I make the coconut panna cotta base one day ahead, chill overnight, then top with mango layer before serving.

5. Is this dessert gluten-free and dairy-free?

It is gluten‑free by nature. For dairy‑free, I use all coconut milk or coconut cream in place of heavy cream, and ensure the coconut cream is dairy‑free.

Conclusion

The Best Mango Coconut Panna Cotta is my go-to treat when I crave something both lush and refreshing. It’s easy to prepare ahead, stunning to present, and the tropical flavors always feel like a special escape. I hope it brings sunshine to your dessert table!