This Mango Coconut Panna Cotta is a simple dessert that tastes like sunshine. It combines silky coconut milk with bright ripe mango, creating a light tropical treat that’s perfect when you want something sweet but not heavy.
I love how simple it is to make, yet it always looks and tastes like something special you’d get at a restaurant.
I usually make it ahead of time and let it set in the fridge, which makes it perfect for entertaining or busy days. When serving, I like to add a spoon of mango puree on top or a few fresh fruit pieces for extra color and texture.
This panna cotta has quickly become a favorite in my kitchen. It’s simple, comforting, and always a crowd-pleaser, proof that a few good ingredients, treated gently, can turn into something truly beautiful.
How to make coconut mango panna cotta
Begin with blending the mango into a smooth puree and setting it aside.
Add gelatin powder into a small bowl and pour 3 tablespoons of cold coconut milk over it. Let it sit for 5–10 minutes, until it blooms into a thick paste.
In a saucepan, combine the remaining coconut milk and sugar. Heat gently over medium heat, stirring until the sugar fully dissolves. Do not let it boil.
Remove the pan from the heat and stir in the vanilla extract and a pinch of salt. Add the bloomed gelatin mixture and stir until completely dissolved and smooth.
Stir in the mango puree (at room temperature) and mix until fully combined and silky.
Lightly spray the molds with a little neutral oil if you plan to unmold later.
Divide the mixture evenly between serving glasses or molds. Refrigerate for at least 6 hours, or preferably overnight, until fully set.
Serve chilled. If unmolding, dip the molds briefly into warm water and carefully invert onto serving plates.
Top with fresh mango puree and decorate with berries, fresh mint, and shredded coconut for a bright, tropical finish.
Hope you will try this delicious Mango Coconut Panna Cotta. If you do, make sure to share the photos with me on Instagram. Enjoy!
Other mango desserts you may like to try
These soft and creamy Mango Coconut Truffles are an easy no-bake tropical treat made with simple ingredients and full of sweet fruity flavor.
This Mango Raspberry Mousse Cake combines creamy mango mousse with a bright raspberry mousse for an elegant and refreshing dessert.
This homemade Mango Coconut Ice Cream is creamy, refreshing, and packed with tropical mango flavor, perfect for warm summer days.
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Mango Coconut Panna Cotta – Light, Creamy and Naturally Gluten-Free
Ingredients
- 11 oz (330ml) coconut milk
- 5 oz (150g) mango puree
- 3 tbsp (45g) sugar
- 1 tsp (5g) vanilla extract
- Pinch of salt
- 2 ½ tsp (8g) gelatin powder
- 3 tbsp (45g) coconut milk , for dissolving gelatin
Instructions
- Process the mango into a smooth puree.
- Add gelatin powder into a small bowl and pour 3 tablespoons of cold coconut milk over it. Let it sit for 5–10 minutes, until it blooms into a thick paste.
- In a saucepan add remaining coconut milk and sugar.
- Heat gently over medium heat, stirring until the sugar dissolves. Do not boil.
- Remove the pan from the heat. Add vanilla extract and salt.
- Add the bloomed gelatin mixture.
- Stir until fully dissolved and smooth.
- Stir in the mango puree (at room temperature).
- Mix until completely smooth and combined.
- Grease ramekins with coconut oil or vegetable oil. Divide the mixture evenly into serving glasses or molds.
- Refrigerate for at least 6 hours or overnight, until fully set.
- Serve chilled.
- If unmolding, dip the molds briefly in warm water and invert onto plates. Serve with fresh mango puree and decorate with berries, fresh mint and shredded coconut.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
