How to Make the Perfect Mango Coconut Panna Cotta
Asian-Inspired · Medium · 245 min · 6 servings
This silky coconut panna cotta sets up beautifully in individual glasses and is crowned with a vibrant fresh mango puree for a stunning and elegant dessert. It is dairy-free, naturally sweetened, and tastes incredibly luxurious.
Why this recipe works
This Mango Coconut Panna Cotta recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 245 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 260 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cans full-fat coconut milk 13.5 ounces each
- 3 tablespoons maple syrup
- 2.5 teaspoons unflavored gelatin powder
- 3 tablespoons cold water
- 2 cups fresh or frozen mango chunks
- 1 tablespoon lime juice
Step by step instructions
Step 1: Bloom the gelatin
Sprinkle the unflavored gelatin over cold water in a small bowl and let it sit for 5 minutes without stirring until it absorbs the water and becomes spongy. This step is called blooming and it is essential for proper setting.
Step 2: Heat the coconut mixture
Pour the coconut milk and maple syrup into a small saucepan and warm over medium heat stirring constantly until it just begins to steam. Do not allow it to boil. Remove from heat and whisk in the bloomed gelatin until completely dissolved.
Step 3: Pour and chill
Divide the coconut mixture evenly among 6 serving glasses or ramekins. Allow to cool at room temperature for 15 minutes then refrigerate uncovered for at least 4 hours until fully set and firm.
Step 4: Make the mango topping
Blend the mango chunks and lime juice in a blender until completely smooth. Spoon the mango puree generously over each chilled panna cotta just before serving for the freshest flavor and color.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- unflavored gelatin powder → agar agar powder at a 1 to 1 ratio for a fully vegan version
- fresh mango → canned mango puree works well when fresh mango is not in season
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Boiling the coconut milk mixture which destroys the gelatin and prevents the panna cotta from setting
- Not blooming the gelatin properly in cold water first which results in clumps in the finished dessert
Nutrition facts
Per serving: 260 calories, 3g protein, 28g carbs, 17g fat, 2g fiber.
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