Coconut Mango Panna Cotta
A creamy coconut panna cotta layered with fresh mango puree, making this a delicious and tropical dessert. It’s easy to prepare, looks beautiful, and is ideal for any dinner party or special occasion.
Ingredients
For the Coconut Layer:
- 1 packet 2 ¼ teaspoons unflavored gelatin
- ¼ cup cold water
- 1 can 13.5–14 oz full-fat coconut milk, divided
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Small pinch of salt
For the Mango Layer:
- 2 large ripe mangoes peeled and diced (about 2 generous cups)
- 2 tablespoons fresh lime juice
- 1½ to 2 tablespoons granulated sugar adjust based on mango sweetness
- 1 teaspoon lime zest
For Garnish:
- Fresh mango slices
- Lightly toasted coconut flakes optional
- Fresh mint leaves
Instructions
- Sprinkle gelatin over cold water and let sit 5 minutes until spongy.
- Heat about ½ cup of coconut milk until hot but not boiling.
- Stir in bloomed gelatin until fully dissolved.
- In a bowl, whisk together remaining coconut milk, heavy cream, sugar, vanilla, and salt.
- Add gelatin mixture and mix until smooth.
- Puree mango with lime juice, sugar, and zest until completely smooth.
- See full steps with tips & photos → https://p4pd.org/coconut-mango-panna-cotta/
Notes
- You can substitute the Boursin cheese with another soft, herbed cheese like garlic and herb cream cheese, if preferred.
- For added texture, you can sprinkle some crispy bacon on top before serving.