Mango Coconut Panna Cotta: A Tropical Dessert Recipe

Mango Coconut Panna Cotta: Prepare to be transported to a tropical paradise with every spoonful of this creamy, dreamy dessert! Imagine the silkiest, most delicate Italian custard, infused with the exotic sweetness of ripe mangoes and the subtle, nutty flavor of coconut. It’s a flavor explosion that will leave you craving more.

Panna Cotta, meaning “cooked cream” in Italian, has a rich history dating back to the early 20th century in the Piedmont region of Italy. While traditionally flavored with vanilla, this Mango Coconut Panna Cotta takes a delightful detour, blending Italian elegance with tropical flair. The addition of mango and coconut not only enhances the flavor profile but also adds a vibrant, summery twist to this classic dessert.

What makes this dessert so irresistible? It’s the perfect balance of textures – the smooth, melt-in-your-mouth panna cotta contrasted with the juicy bursts of fresh mango. The creamy richness is lightened by the tangy sweetness of the fruit, making it a refreshing and satisfying treat. Plus, it’s incredibly easy to make! With just a few simple ingredients and minimal effort, you can create a show-stopping dessert that’s perfect for any occasion. Whether you’re hosting a dinner party or simply treating yourself, this Mango Coconut Panna Cotta is guaranteed to impress.

this RECIPE

Ingredients:

• For the Panna Cotta:
• 2 cups heavy cream
• 1 cup full-fat coconut milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 1/4 teaspoons (1 envelope) unflavored gelatin powder
• 1/4 cup cold water
• For the Mango Puree:
• 2 ripe mangoes, peeled and cubed
• 1 tablespoon lime juice
• 1-2 tablespoons water (optional, for thinning)
• For Garnish (optional):
• Toasted coconut flakes
• Fresh mint leaves
• Diced mango

Preparing the Panna Cotta Base

1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for about 5-10 minutes. This process, called blooming, softens the gelatin and allows it to dissolve evenly, preventing lumps in your panna cotta. You’ll notice the mixture becoming thick and slightly spongy. Don’t skip this step!
2. Combine Cream, Coconut Milk, Sugar, and Salt: In a medium saucepan, combine the heavy cream, coconut milk, granulated sugar, and salt. Whisk everything together until the sugar is mostly dissolved. The salt might seem odd, but it really enhances the sweetness and other flavors.
3. Heat the Mixture: Place the saucepan over medium heat. Stir constantly to prevent scorching. You want to heat the mixture until it’s steaming and small bubbles begin to form around the edges. Do not let it boil! Boiling can change the texture of the cream and affect the final set of the panna cotta. Aim for a temperature of around 170-180°F (77-82°C) if you have a thermometer.
4. Dissolve the Gelatin: Remove the saucepan from the heat. Add the bloomed gelatin to the hot cream mixture. Stir continuously until the gelatin is completely dissolved. Make sure there are no visible granules of gelatin remaining. This is crucial for a smooth, silky texture. If you’re having trouble dissolving the gelatin, you can gently warm the mixture over very low heat, but be careful not to boil it.
5. Add Vanilla Extract: Stir in the vanilla extract. The vanilla adds a lovely aroma and complements the coconut and mango flavors beautifully.
6. Strain the Mixture (Optional but Recommended): For an extra smooth panna cotta, strain the mixture through a fine-mesh sieve into a bowl or measuring cup with a spout. This will remove any undissolved gelatin or small lumps that might have formed.

Pouring and Chilling the Panna Cotta

1. Prepare Your Serving Dishes: Lightly grease your serving dishes or ramekins with a neutral oil like coconut oil or cooking spray. This will help the panna cotta release easily when you’re ready to serve it. You can use individual ramekins, small glasses, or even a larger serving dish.
2. Pour the Panna Cotta Mixture: Carefully pour the panna cotta mixture into the prepared serving dishes, filling them almost to the top. If you’re using a larger serving dish, make sure the layer is thick enough to set properly.
3. Chill the Panna Cotta: Cover the serving dishes with plastic wrap, pressing it gently onto the surface of the panna cotta to prevent a skin from forming. Refrigerate for at least 4-6 hours, or preferably overnight, until the panna cotta is completely set. It should be firm to the touch and jiggle slightly when you gently shake it.

Making the Mango Puree

1. Prepare the Mangoes: Peel and cube the ripe mangoes. Make sure your mangoes are nice and ripe for the best flavor and sweetness.
2. Blend the Mangoes: Place the cubed mangoes and lime juice in a blender or food processor. Blend until smooth. The lime juice adds a touch of acidity that balances the sweetness of the mangoes.
3. Adjust Consistency (Optional): If the mango puree is too thick, add 1-2 tablespoons of water, one tablespoon at a time, until you reach your desired consistency. You want it to be pourable but not too runny.
4. Strain the Puree (Optional): For an extra smooth puree, strain it through a fine-mesh sieve to remove any fibers. This step is optional, but it will give you a more refined texture.
5. Chill the Puree: Cover the mango puree and refrigerate it until you’re ready to serve the panna cotta. Chilling the puree will enhance its flavor and make it a refreshing contrast to the creamy panna cotta.

Assembling and Serving

1. Unmold the Panna Cotta (if using ramekins): If you used individual ramekins, gently loosen the edges of the panna cotta with a thin knife or spatula. Dip the bottom of the ramekin briefly in warm water (for just a few seconds) to help release the panna cotta. Place a serving plate over the ramekin and invert it. Gently shake the ramekin until the panna cotta releases onto the plate.
2. Spoon the Mango Puree: Spoon the chilled mango puree over the top of the panna cotta. You can drizzle it artfully or create a generous layer.
3. Garnish (Optional): Garnish with toasted coconut flakes, fresh mint leaves, and diced mango for added flavor and visual appeal. The toasted coconut adds a nice crunch, the mint provides a refreshing aroma, and the diced mango complements the puree.
4. Serve and Enjoy: Serve the Mango Coconut Panna Cotta immediately and enjoy! This dessert is best enjoyed chilled.

Tips and Variations:

• Vegan Panna Cotta: To make this recipe vegan, substitute the heavy cream with full-fat coconut cream (refrigerated overnight and only using the thick cream on top) and the gelatin with agar-agar powder. Use approximately 1 teaspoon of agar-agar powder for the amount of liquid in this recipe. Follow the package instructions for activating the agar-agar.
• Sweetness Adjustment: Adjust the amount of sugar in the panna cotta and mango puree to your liking, depending on the sweetness of your mangoes and your personal preference.
• Other Fruit Purees: Feel free to experiment with other fruit purees, such as strawberry, raspberry, or passion fruit.
• Infused Cream: For a more complex flavor, infuse the heavy cream with spices like cardamom or cinnamon while heating it.
• Layered Panna Cotta: Create a layered panna cotta by pouring half of the panna cotta mixture into the serving dishes, chilling until set, then pouring the remaining mixture over the top. You can even add a layer of mango puree in between.
• Presentation: Get creative with your presentation! Use different shaped ramekins, garnish with edible flowers, or create a swirl pattern with the mango puree.
• Storage: Leftover panna cotta can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap to prevent it from drying out.

Troubleshooting:

• Panna Cotta Not Setting: If your panna cotta isn’t setting, it could be due to insufficient gelatin or not enough chilling time. Make sure you’re using the correct amount of gelatin and that it’s properly bloomed and dissolved. Also, ensure that you’re chilling the panna cotta for at least 4-6 hours, or preferably overnight.
• Lumpy Panna Cotta: A lumpy panna cotta is usually caused by undissolved gelatin. Make sure you’re blooming the gelatin properly and stirring it continuously while it’s dissolving in the hot cream mixture. Straining the mixture through a fine-mesh sieve can also help remove any lumps.
• Panna Cotta Too Sweet: If your panna cotta is too sweet, reduce the amount of sugar in the recipe. You can also add a squeeze of lemon juice to balance the sweetness.
• Panna Cotta Too Firm: If your panna cotta is too firm, you may have used too much gelatin. Reduce the amount of gelatin slightly in your next batch.

Conclusion:

This Mango Coconut Panna Cotta isn’t just a dessert; it’s a mini-vacation for your taste buds! The creamy, dreamy texture combined with the tropical sweetness of mango and coconut creates a symphony of flavors that’s simply irresistible. It’s elegant enough for a dinner party, yet simple enough to whip up on a weeknight when you’re craving something special. Trust me, once you try this, you’ll be adding it to your regular dessert rotation.

But why is this Mango Coconut Panna Cotta a must-try? Because it’s incredibly easy to make, requires minimal ingredients, and delivers maximum flavor. Unlike some panna cotta recipes that can be finicky, this one is surprisingly forgiving. The coconut milk adds a richness and depth that complements the mango perfectly, creating a balanced and refreshing treat. Plus, it’s naturally gluten-free, making it a great option for those with dietary restrictions.

Looking for serving suggestions? I’ve got you covered! For a truly decadent experience, top each serving with a dollop of whipped cream and a sprinkle of toasted coconut flakes. A few fresh mint leaves add a pop of color and freshness. If you’re feeling adventurous, try drizzling a little passion fruit syrup over the top for an extra layer of tropical flavor.

Here are a few variations to consider:

Variations to Try:

* Berry Bliss: Swap the mango for a mixed berry compote. The tartness of the berries will create a delightful contrast with the creamy panna cotta.
* Chocolate Coconut Dream: Add a tablespoon of cocoa powder to the coconut milk mixture for a chocolatey twist. Garnish with chocolate shavings.
* Spiced Delight: Infuse the coconut milk with a cinnamon stick or a star anise for a warm and comforting flavor.
* Vegan Panna Cotta: Substitute the gelatin with agar-agar powder for a vegan-friendly version. Be sure to follow the agar-agar instructions carefully for proper setting.
* Individual Servings: Pour the panna cotta mixture into small ramekins or glasses for elegant individual servings. This is perfect for parties or special occasions.

I truly believe that this recipe is a winner. It’s a crowd-pleaser, a flavor explosion, and a guaranteed way to impress your friends and family. It’s also a fantastic way to use up those ripe mangoes you might have lying around.

So, what are you waiting for? Gather your ingredients, follow the simple steps, and prepare to be amazed. I’m confident that you’ll love this Mango Coconut Panna Cotta as much as I do.

And now for the most important part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any variations? What did you think of the flavor? Any tips or tricks to share? Your feedback is invaluable, and I can’t wait to see your creations! Happy cooking (and eating)! Let me know if you have any questions, I’m always happy to help. Enjoy!