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Amberly Vahn

Tropical Mango Coconut Panna Cotta

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.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Creamy Base
  • 1 cup coconut milk (full-fat for richness)
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 2 tsp. unflavored gelatin (powder form)
  • 2 Tbsp. cold water
Group: Mango Puree
  • 1 ripe mango (Ataulfo variety preferred)
  • 1 Tbsp. fresh lime juice
Group: Optional Garnishes
  • shredded coconut
  • mint leaves
  • additional mango slices

Equipment

  • Saucepan
  • Blender or food processor
  • Serving Cups
  • Plastic wrap

Method
 

  1. 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.
  2. 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.
  3. Reduce heat to low and add the bloomed gelatin to the warm cream mixture. Whisk until completely dissolved.
  4. Peel and chop the ripe mango into small pieces. Blend with lime juice until smooth to create the mango puree.
  5. 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

This dessert not only satisfies your sweet tooth but also adds a bit of exotic flair to any holiday feast. Allow enough chilling time for the panna cotta to set for best results.