This Coconut Mango Panna Cotta brings a slice of tropical heaven into your kitchen.

It’s silky, light, and layered with the rich taste of coconut and the vibrant tang of fresh mangoes.

I made this for a summer dinner party once, and guests still talk about it—those layers really steal the show!

Why I Love This Recipe

You get two flavors in one chilled dessert—creamy coconut and zesty mango.

It looks fancy but is surprisingly easy to make.

The texture is incredibly smooth, and it melts in your mouth.

What You’ll Need (Ingredient Highlights)

Unflavored Gelatin – Helps set the panna cotta without affecting flavor.

Coconut Milk – Use full-fat for a rich, velvety coconut base.

Heavy Cream – Adds that luscious, creamy texture to the coconut layer.

Ripe Mangoes – Sweet and juicy, they’re the hero of the mango topping.

Lime Juice and Zest – Brightens up the mango flavor beautifully.

Vanilla & Sugar – Balance out both layers with subtle sweetness.

Pro Tips Before You Start

Bloom the gelatin properly—don’t skip this or your texture will suffer.

Use ripe, sweet mangoes for the best flavor and color.

Chill the coconut layer until just set before adding the mango to avoid mixing.

Swirl gently if you want a marbled effect, or layer cleanly for elegance.

How to Make Coconut Mango Panna Cotta

Step 1: Bloom the gelatin
Sprinkle the gelatin over cold water in a small bowl.

Let it sit for about 5 minutes until it turns soft and spongy.

Step 2: Warm the coconut base
Heat a portion of the coconut milk in a saucepan until hot but not boiling.

Remove from heat and stir in the bloomed gelatin until fully dissolved.

Step 3: Mix the coconut layer
In a large bowl, whisk together the remaining coconut milk, heavy cream, sugar, vanilla, and a pinch of salt.

Add the warm gelatin mixture and mix until smooth.

Step 4: Blend the mango topping
Puree the diced mango with lime juice, sugar, and lime zest until completely smooth.

Taste and adjust the sweetness as needed.

Step 5: Pour the coconut layer
Divide the coconut mixture among serving glasses or ramekins, filling halfway.

Chill for about 2 hours, or until just set but still slightly tacky.

Step 6: Add the mango layer
Gently spoon mango puree on top of the set coconut layer.

For a decorative touch, swirl gently with a toothpick or leave it as a clean, separate layer.

Step 7: Chill until firm
Refrigerate for at least 3 more hours or overnight to fully set and develop flavor.

Step 8: Garnish and serve
Top each panna cotta with fresh mango slices, toasted coconut flakes, and mint leaves before serving.

They’ll look like something straight from a resort menu.

What to Serve It With

Pair with light tea or coconut water for a cooling treat.

Serve after a spicy Thai or Indian meal to soothe the palate.

Add almond cookies or shortbread for a crunchy contrast.

Variations / Substitutions

Use passion fruit or pineapple instead of mango for a new tropical twist.

Make a dairy-free version by replacing cream with more coconut milk.

Add a splash of rum or coconut liqueur to the mango puree for an adult-friendly version.

Storage & Leftovers

Cover and refrigerate for up to 3 days.

Do not freeze—gelatin-based desserts lose texture after thawing.

Garnish just before serving to keep toppings fresh.

FAQs

Can I use store-bought mango puree?
Yes, just make sure it’s 100% fruit and not overly sweetened.

Can I unmold these like traditional panna cotta?
Yes, if fully set overnight and lightly oiled ramekins were used.

What if I don’t have gelatin?
You can try agar-agar as a vegetarian alternative, but follow package instructions for ratios.

Can I make this ahead?
Definitely—these are perfect make-ahead desserts.

Why didn’t my coconut layer set?
Gelatin may not have fully bloomed or dissolved—be sure to follow those steps closely.

How many servings does this make?
It yields about 6 small ramekins, depending on your glass size.

Can I skip the lime zest?
You can, but it adds a fresh layer of brightness to the mango.

Final Thoughts

This Coconut Mango Panna Cotta is the kind of dessert that makes you feel like you’re on vacation.

It’s refreshing, beautiful, and full of creamy, fruity layers that dance on your tongue.

Make it once, and I promise you’ll come back to it every summer.