Mango Coconut Panna Cotta

Craving something creamy and tropical but not willing to wrestle with a complicated dessert? I got you. I first fell for this Mango Coconut Panna Cotta on a humid summer evening when I wanted a fancy-looking finish to a casual dinner—without spending the whole night in the kitchen. Spoiler: it looked impressive and tasted even better.

I’ll show you why this recipe works, what ingredients you need, and exactly how to make it so it comes out silky every time. If you want a visual for inspiration, check this lovely take I like from a similar recipe while you read: mango panna cotta inspiration.

Why You’ll Love This Recipe

• Simple ingredients that you likely recognize and can source anywhere.
• Tropical, crowd-pleasing flavor—mango and coconut team up like they were made for each other.
• Elegant but easy: looks restaurant-level without the fuss.
• Make-ahead friendly: set them earlier in the day or the night before.
• Versatile: garnish one way for a party, another way for a weeknight treat.

Ingredients You’ll Need

• 1 packet (2 1/4 tsp) unflavored gelatin
• 1/4 cup cold water
• 1 can (14 oz) full-fat coconut milk, divided
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 large ripe mangoes, peeled and diced (about 2 cups)
• 2 tablespoons fresh lime juice
• 2 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon lime zest
• Fresh mango slices (for garnish)
• Toasted coconut flakes (optional)
• Fresh mint leaves

How to Make (Step-by-Step)

STEP 1

Sprinkle gelatin over cold water in a small bowl and let it sit for 5 minutes until spongy. This step prevents lumps and is absolutely crucial for smooth panna cotta.

STEP 2

Heat 1/2 cup of coconut milk in a small saucepan until hot but not boiling. Remove from heat and whisk in the bloomed gelatin until completely dissolved—no lumps allowed here. Be kind to your future self and check for undissolved bits.

STEP 3

In a large bowl, whisk together the remaining coconut milk, heavy cream, sugar, vanilla, and salt. Add the warm coconut milk and gelatin mixture, whisking until sugar is completely dissolved. If you overheat the gelatin, you risk a rubbery texture, so keep it gentle.

STEP 4

Blend diced mango with lime juice, sugar, and lime zest until completely smooth. Taste and adjust sweetness—some mangoes are sweeter than others. Want it tangier? Add a bit more lime. Want it sweeter? Add sugar, obviously.

STEP 5

Divide the coconut mixture among 6 serving glasses or ramekins, filling them about halfway. Refrigerate for about 2 hours until set but still slightly tacky on top.

STEP 6

Once the coconut layer is set, gently spoon mango puree over each portion. For a marbled effect, use a toothpick to create gentle swirls, or keep layers clean for a more elegant look. When you add the mango layer, do it slowly so the layers stick together properly.

STEP 7

Refrigerate for at least 3 more hours, but overnight is even better. The longer they set, the more confident you can be about the texture and unmolding if desired. Covered in the fridge, these keep for up to 3 days, and honestly the flavors meld beautifully.

STEP 8

Garnish with fresh mango slices, toasted coconut flakes, and mint leaves right before serving. Watch everyone’s faces light up at how gorgeous these look.

Note: Avoid rapid cooling or extreme heat when dissolving gelatin—the texture can become grainy and unpleasant if you mess with it.

Pro Tips for the Best Results

• Bloom gelatin properly: always sprinkle over cold water and wait—no skipping.
• Use full-fat coconut milk for the creamiest texture.
• Strain your mango puree if you want an ultra-smooth top layer.
• Chill in stages: let the coconut base firm up before adding mango to keep clean layers.
• Taste as you go: mango sweetness varies wildly—adjust sugar and lime accordingly.
• To unmold cleanly: run a thin knife around the edge and dip ramekins briefly in warm water (not hot), then invert.
• Avoid overcooking the coconut-milk mixture to keep gelatin from breaking down.

Fun Variations & Topping Ideas

Variations:

• Vegan twist: use agar-agar instead of gelatin (follow package instructions; agar sets differently and requires boiling).
• Coconut panna cotta with rum: add 1–2 teaspoons dark rum for a boozy adult version.
• Passion fruit swirl: swap mango for passion fruit puree for a tart kick.
• Chocolate coconut: fold in a tablespoon of melted dark chocolate for contrast.

Toppings:

• Toasted coconut flakes (crispy and beautiful)
• Fresh mango slices or mango cubes
• A drizzle of passion fruit syrup
• Crushed pistachios for texture
• Micro basil or mint for a fresh pop

Storing and Reheating

Store panna cotta in the refrigerator, covered, for up to 3 days. They taste best cold; panna cotta does not reheat well because heat alters the gelatin set. If you need to serve again, let them sit at room temperature for 10–15 minutes before eating—this softens them slightly and brings out flavor. If you’ve unmolded them, re-cover and chill; do not freeze, because freezing ruins the texture.

Leftover ideas

• Spoon leftover mango puree over yogurt for breakfast.
• Swirl leftover coconut cream into smoothie bowls for a tropical boost.
• Mix leftover mango with soda water for an instant mocktail.
• Use mango sauce as a topping for pound cake or pancakes.

Frequently Asked Questions (FAQ)

What type of gelatin should I use?

Use unflavored powdered gelatin—1 packet (2 1/4 tsp) works perfectly for this recipe. I use the common brand from my local supermarket and get consistent results.

Can I make this dairy-free?

Yes. Swap heavy cream for full-fat canned coconut cream to keep the texture rich and dairy-free. FYI, results will vary slightly; coconut cream thickens the texture differently but tastes amazing.

What if my panna cotta is grainy?

Graininess often comes from overheating gelatin or not dissolving it fully. Always heat gently and whisk until smooth. Also, avoid boiling the gelatin mixture.

Can I unmold the panna cotta?

Absolutely. Chill thoroughly (overnight helps), run a thin knife around the edge, dip the ramekin briefly in warm water and invert. Do it confidently—not like I did the first time when it turned into modern art on my plate.

How do I pick ripe mangoes?

Choose mangoes that yield slightly to gentle pressure and smell fragrant at the stem. If it smells like tropical heaven, you got a winner.

Conclusion

This Mango Coconut Panna Cotta gives you a quick route to an elegant, tropical dessert that impresses without stress. It uses simple pantry ingredients, offers flexible variations, and rewards a little patience with a silky, delicious payoff. If you want another version with caramelized mango that’s worth trying for a special occasion, check out this lovely Coconut Mango Panna Cotta with Caramelized Mango. Try the recipe, leave a comment, and rate it—trust me, I want to know how it turned out for you.