Coconut Mango Panna Cotta Recipe with Creamy Tropical Layered Dessert

Coconut‑Mango Panna Cotta is a simple, no‑bake dessert that brings tropical flavor to your table. Silky and creamy, it combines rich coconut with fresh mango purée and a sprinkle of toasted coconut for contrast in texture.

What is Panna Cotta?

Panna cotta is an Italian dessert known for its smooth, silky texture and gentle firmness. Lighter than many custards, it’s often served with fruit or flavor infusions. This coconut‑mango version is dairy‑free, pairing creamy coconut layers with bright mango purée for a balanced, elegant finish.

What is Panna Cotta Made Of?

Traditional panna cotta relies on sweetened cream and gelatin. For this recipe we use canned coconut milk and coconut cream for richness and a coconut flavor that complements the mango. The recipe is dairy‑free but just as indulgent.

Ingredients:

• Cold water
• Unflavored gelatin (Knox or similar)
• Honey mangoes (ripe)
• Unsweetened coconut milk
• Unsweetened coconut cream
• Granulated sugar
• Salt
• Vanilla extract
• Toasted coconut (for garnish)

How to Make Panna Cotta

This recipe is made in three parts: prepare the mango purée, make the coconut panna cotta base, then assemble the layers into individual glasses. It’s convenient to prepare ahead of time for dinner parties or gatherings.

1. Make the mango layer: Sprinkle gelatin over cold water and let it sit for 5 minutes to soften. Peel and purée the mango flesh in a blender or food processor, then heat the purée gently in a saucepan until hot. Warm the softened gelatin briefly until syrupy (about 10 seconds in the microwave) and whisk it into the hot mango purée. Cover with plastic wrap pressed to the surface to prevent a skin.
2. Make the coconut panna cotta: Soften gelatin in cold water for 5 minutes. In a saucepan, warm the coconut milk, coconut cream, sugar, and salt, stirring to dissolve the sugar—do not let it boil. Warm the gelatin until syrupy and whisk it into the hot coconut mixture. Remove from heat, strain through a fine mesh to remove any solids, and stir in vanilla.
3. Assemble: Pour about 1/3 cup of the coconut mixture into each of four glasses and place them on a tray in the freezer for 15–20 minutes to set. Spoon 1/2 cup of the mango purée atop each coconut layer. Carefully pour the remaining coconut mixture over the mango layer. Refrigerate until fully set, about 3 hours or overnight.
4. Serve: Just before serving, top each panna cotta with about 2 tablespoons of toasted coconut for crunch.

This dairy‑free coconut‑mango panna cotta offers a smooth, velvety mouthfeel and a fresh tropical profile that’s perfect for warm weather or any time you want a bright, elegant dessert.

Tips and FAQs

• Gelatin loses strength if overheated. Heat only until syrupy — brief 10‑second bursts in the microwave typically work.
• Choose ripe mangoes. Slightly wrinkled skin often signals the sweetest fruit.
• Avoid boiling the coconut mixture; if it starts to sputter, reduce the heat and stir continuously.
• Use a small funnel or pour slowly over the back of a spoon when building layers to keep edges neat.
• Storage: Panna cotta keeps 2–3 days refrigerated when covered. Add toasted coconut right before serving to preserve its crunch.
• Taste: Panna cotta is velvety and creamy. In this recipe, the coconut base is subtly sweet and silky, balanced by the bright, fruity mango.

More Recipes To Try:

• Mango lime posset
• Mango curd bars

Coconut‑Mango Panna Cotta

Prep Time: 15 mins • Total Time: 15 mins • Servings: 4

By Pat Nyswonger

Try this tropical Coconut‑Mango Panna Cotta for an easy, no‑bake dessert. The silky coconut cream is layered with fresh mango purée and finished with crisp toasted coconut.

Ingredients

For the Mango Layer:

• 1/4 cup cold water
• 2½ teaspoons unflavored gelatin (about 7 g / 1 envelope)
• 3–4 honey mangoes, peeled and puréed

For the Coconut Layer:

• 1/4 cup cold water
• 2½ teaspoons unflavored gelatin (about 7 g / 1 envelope)
• 1 (14 oz) can unsweetened coconut milk
• 1 (14 oz) can unsweetened coconut cream
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• Toasted coconut for garnish

Instructions

Mango Layer

1. Sprinkle gelatin over cold water in a small dish; let soften 5 minutes.
2. Purée mango flesh in a blender, heat purée until hot, then whisk in warmed gelatin. Cover the surface with plastic wrap.

Coconut Layer

1. Soften gelatin in cold water 5 minutes. Heat coconut milk, coconut cream, sugar, and salt until hot (do not boil), stirring to dissolve sugar.
2. Warm gelatin until syrupy and whisk into the coconut mixture. Strain and stir in vanilla.

Assemble

1. Pour 1/3 cup coconut mixture into each of four glasses. Freeze 15–20 minutes to set.
2. Add 1/2 cup mango purée to each, then pour remaining coconut mixture over the mango. Refrigerate 3 hours or overnight.
3. Top with toasted coconut just before serving.

Notes

• Each gelatin envelope is approximately 7 g (2½ teaspoons).
• Heat gelatin only until syrupy to preserve its gelling power.
• Pick ripe mangoes for the best flavor; slightly wrinkled skin often indicates ripeness.
• Do not boil the coconut mixture; reduce heat if it sputters and stir constantly.
• Use a small funnel or pour over the back of a spoon to layer neatly.

Nutrition (approx.)

Serving: 1 • Calories: 408 kcal • Carbohydrates: 67 g • Protein: 9 g • Fat: 14 g • Saturated Fat: 12 g • Fiber: 7 g • Sugar: 59 g

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