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A serving of coconut-mango panna cotta garnished with toasted coconut and a flower

Coconut-Mango Panna Cotta

Try this tropical Coconut-Mango Panna Cotta for an easy, no-bake dessert. The silky coconut cream mixture is layered with fresh, sweet mango purée and garnished with crisp, toasted coconut.
4.86 from 14 votes
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 Servings
Calories: 408kcal
Author: Pat Nyswonger

Ingredients

For the Mango Layer:

  • ¼ cup cold water
  • 2-½ teaspoons 7g unflavored gelatin or 1 envelope
  • 3 large ripe Honey mangos

For the Coconut Layer:

  • ¼ cup cold water
  • 2-½ teaspoons 7g unflavored gelatin or 1 envelope
  • 1 can 13-oz. full-fat unsweetened coconut milk
  • 1 can 13.5 oz. can unsweetened coconut cream
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • Toasted coconut for garnish

Instructions

For the Mango Layer:

  • Add the cold water to a small dish and sprinkle the gelatin over the top. Let sit for 5 minutes to soften.
  • Slice the mangos in half, scoop out the flesh and add to a food processor or blender.  Process the mango to a smooth purée then transfer to a saucepan set over medium heat until hot.
  • Place the dish of softened gelatin in the microwave and heat for 10-seconds just until syrupy.  
  • Whisk the gelatin into the hot mango purée, remove the saucepan from the heat and set aside.  Cover the purée with plastic wrap, pressing against the surface to prevent a skin from forming.  

For the Coconut Layers:

  • Add the cold water to a small dish and sprinkle the gelatin over the top. Let sit for 5 minutes to soften.
  • In a saucepan set over medium heat, add the coconut milk, coconut cream, sugar and the salt.  Heat the mixture, stirring constantly to dissolve the sugar, until it is hot but not boiling. 
  • Set the softened gelatin in the microwave and heat at 10-second bursts until syrupy.
  • Whisk the gelatin into the coconut mixture, remove from the heat and pour the mixture through a fine-mesh strainer set over a bowl or a pitcher.  Stir in the vanilla extract.

To Assemble the Coconut-Mango Panna Cotta:

  • Pour 1/3 cup of the coconut cream mixture into each of 4 glasses, place on a tray and set into the freezer for 15-20 minutes to set.  
  • Keep the remaining coconut cream covered with plastic wrap pressed to the surface so the coconut cream does not form a skin.
  • Remove the glasses from the freezer and add 1/2 cup of the mango purée on top of the layer of coconut cream to each of the 4 glasses.  
  • Carefully pour the remaining coconut cream mixture over the mango layer.   Transfer the panna cotta desserts to the refrigerator and allow to set, about 3 hours. 

To Serve:

  • When ready to serve the panna cotta, top each serving with 2 tablespoons of toasted coconut.

Notes

  • We used Knox gelatin for this dessert.  Each envelope is 7grams/2-1/2 teaspoons.
  • Gelatin can loose some of its power if overheated.  Heat only until it is syrupy.
  • When purchasing mangos select the mangos that have slightly “wrinkled” skins.  They will not be a pretty as the smooth mangos but they will be ripe and sweet.  
  • Do not boil the coconut cream, if it begins sputtering and spitting during the heating process, reduce the heat.  Stir the mixture continually.
  • A small funnel is helpful when adding the mixtures in layers.  If you do not have a funnel, pour the mixture slowly over the back of a tablespoon spoon.

Nutrition

Serving: 1 | Calories: 408kcal | Carbohydrates: 67g | Protein: 9g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 217mg | Fiber: 7g | Sugar: 59g