Ready in: 4 hours 20 minutes · Serves: 4 · Technique: Chilling · Storage: Up to 3 days
Quick Answer
This Mango Coconut Panna Cotta is a light, creamy dessert that combines tropical coconut milk and fresh mango for a refreshing finish to any holiday meal.
As the vibrant hues of fall begin to transition to winter here in New York City, my thoughts turn toward festive gatherings and comforting desserts that evoke the warmth of summer. This year, I wanted to bring a touch of the tropics to my holiday table with a delightful Mango Coconut Panna Cotta. This light, creamy treat not only satisfies your sweet tooth but also adds a bit of exotic flair to any holiday feast.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Bright, tropical flavors that bring a refreshing twist to your holiday table.
- Easy to make with simple ingredients, perfect for both novice and experienced cooks.
- A stunning presentation that will impress your guests and elevate any gathering.
- Can be made ahead of time, reducing stress during busy holiday prep.
- Customizable with different fruit purees for your personal touch.
Ingredients
To make this luscious dessert, you’ll need:
Creamy Base
- 1 cup coconut milk (full-fat for richness)
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 2 teaspoons unflavored gelatin (powder form)
- 2 tablespoons cold water
Mango Puree
- 1 ripe mango (Ataulfo variety preferred)
- 1 tablespoon fresh lime juice
Optional Garnishes
- Shredded coconut
- Mint leaves
- Additional mango slices
How to Make Mango Coconut Panna Cotta (Step-by-Step)
This delightful dessert is easy to prepare and perfect for any occasion. Follow these steps to create your own Mango Coconut Panna Cotta.
Step 1: Bloom the Gelatin
Begin by sprinkling the gelatin over the cold water in a small bowl. Let it sit for about 5-10 minutes until it becomes spongy. This step is crucial; if the gelatin doesn’t bloom properly, you won’t achieve the perfect set for your panna cotta.
Step 2: Heat the Creamy Mixture
In a saucepan over medium heat, combine the coconut milk, heavy cream, and granulated sugar. Stir frequently, allowing the sugar to dissolve completely and the mixture to heat up without boiling—look for tiny bubbles forming around the edges. You’ll know it’s ready when you can smell that intoxicating, tropical aroma wafting through your kitchen!
Step 3: Incorporate the Gelatin
Reduce the heat to low and add the bloomed gelatin to the warm cream mixture. Whisk vigorously until the gelatin is completely dissolved. It should be glossy and well blended—this is the moment that will make all those holiday gatherings worth it!
Step 4: Mango Puree
While the mixture cools, peel and chop your ripe mango into small pieces. Toss them into a blender or food processor along with the lime juice. Blend until smooth, which should yield about 1/2 cup of mango puree. The bright color and sweet aroma remind me of sun-kissed beaches—a perfect contrast to winter’s chill.
Step 5: Assemble and Chill
Now, it’s time to layer! Divide the coconut mixture between your serving cups, filling them about halfway. Next, layer the mango puree over the top. It’s a visual delight as those bright golden hues blend with the creamy white—an invitation that no one can resist. Cover the cups with plastic wrap, then refrigerate for at least 4 hours, or ideally overnight, where the panna cotta can set beautifully.
Common Mistakes to Avoid
- Skipping the Blooming Step: This is crucial for the gelatin to work properly, so don’t skip this important step!
- High Heat: Heating the cream mixture too quickly can cause it to boil, leading to a grainy texture.
- Insufficient Chilling Time: Allow enough time for the panna cotta to set—rushing this will ruin the dessert.
Tips and Tricks for Success
- Use a block of full-fat coconut cream for a richer flavor—just scoop out the cream from the can and leave any liquid behind.
- For added brightness, experiment with different fruit purees like passion fruit or pineapple.
- If you’re serving this at a holiday gathering, you can prepare it a day or two in advance to take the stress off last-minute preparations.
Variations
- Replace coconut milk with almond milk for a nutty flavor.
- Use different fruits for the puree, such as papaya or kiwi.
- Add a splash of rum or coconut rum for an extra tropical twist.
How to Serve
- Gently run a knife along the edge of each cup to loosen it, then invert it onto plates.
- Serve directly in the cups with shredded coconut and a sprig of mint for decoration.
- Pair with a glass of prosecco for a bubbly toast!
Make Ahead and Storage
- Make Ahead: The panna cotta can be prepared a day or two in advance, making it ideal for holiday gatherings.
- Storage: Store any leftovers in the refrigerator, covered, for up to three days.
- Reheating: If needed, a gentle reheat in a warm water bath can restore the panna cotta’s consistency.
- Freezing: Freezing is not recommended as it may alter the texture.
Recipe Notes / What I Learned
Through making this Mango Coconut Panna Cotta, I’ve discovered that the simplest desserts can bring the most joy, especially when they evoke memories of sunshine and warmth in the heart of winter. It’s a beautiful reminder that cooking can transport us anywhere, even in a bustling city like New York.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 3g protein · 23g carbs · 17g fat
Tropical Mango Coconut Panna Cotta
Ingredients
Equipment
Method
- Begin by sprinkling the gelatin over the cold water in a small bowl. Let it sit for about 5-10 minutes until it becomes spongy.
- In a saucepan over medium heat, combine the coconut milk, heavy cream, and granulated sugar. Stir frequently until the sugar dissolves and the mixture is warm.
- Reduce heat to low and add the bloomed gelatin to the warm cream mixture. Whisk until completely dissolved.
- Peel and chop the ripe mango into small pieces. Blend with lime juice until smooth to create the mango puree.
- Divide the coconut mixture between serving cups, filling them halfway. Layer the mango puree on top. Cover and refrigerate for at least 4 hours or overnight.
Notes
FAQs
1. Can I use a different type of milk instead of coconut milk?
Yes, you can substitute coconut milk with almond milk or whole milk, but it will alter the flavor and creaminess of the panna cotta.
2. How long can I store the panna cotta?
Leftovers can be stored in the refrigerator for up to three days. Cover them to maintain freshness.
3. Can I make this panna cotta vegan?
To make a vegan version, use agar-agar instead of gelatin and substitute regular sugar with coconut sugar. Ensure all ingredients are plant-based.
4. What can I use if I don’t have fresh mangoes?
You can use frozen mango chunks. Just thaw and blend them to make the puree, or opt for pre-made mango puree available in stores.
5. Is there a way to make the panna cotta more flavorful?
Yes! Mixing in a teaspoon of vanilla extract or adding zest from a lime or lemon can enhance the flavor profile.
