Coconut Mango Panna Cotta
Hello friends! It seems as if this week has turned into a tropical custard week. I shared this luscious passionfruit creme brulee on Monday and today, we have this equally luscious coconut mango panna cotta.
What’s funny is that these were made and shot over a month apart. The coconut mango panna cotta was created back when I made these coconut mango cupcakes. I think that was in June. I had leftover coconut milk and also mango puree so I whipped up a panna cotta for an easy no-bake dessert. It turned out to be delicious and warranted a re-make for the blog.
Most of my experiments start like that. I have leftovers from a flavor combo that worked and I think to myself what else can I make?? And this week, it was hot and humid and I was not willing to turn on the oven again so a sweet custard it was.
I love me some panna cotta. If you are new to panna cotta, it is an Italian dessert of sweetened cream thickened with gelatin. That is basically it. You can do a lot of flavor combinations and it is very forgiving. I have a few here on the blog because I just love how decadent and silky this custard is. Here are some of my faves:
- Coconut Vanilla Bean Panna Cotta
- Honey Roasted Beets Panna Cotta
- Buttermilk Panna Cotta with Raspberry Compote
- Pink Moscato Panna Cotta
For this coconut mango panna cotta, the base is made with coconut milk and heavy cream. It is not dairy-free but you can use all coconut milk if you would like to skip the heavy cream.
The coconut milk and cream are then infused with mango puree. I tried to balance the flavors so one is not overpowering over the other but the coconut is what is the star here. Probably because I used Nature’s Greatest Foods organic coconut milk and the flavor is more robust. The mango flavor is subtle and I loved that. However, if you are here for the mango, I would suggest using mango nectar or concentrate to get a bolder flavor.
Regardless, the two combined; coconut and mango, are a delight in this panna cotta. This Italian classic can be easily made at home and enjoyed every season of the year.
Coconut Mango Panna Cotta
This creamy custard dessert is flavored with sweet mango puree and coconut milk. Simple, elegant, and will be a crowd-pleaser at your next dinner party.
- 1 packet (~2 1/4 teaspoons) gelatin
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 2/3 cup mango nectar or mango puree
- 1 cup canned coconut milk, well shaken
- 1½ cups heavy cream
- 3 tablespoons honey
- homemade whipped cream, fresh mango slices
- In a small bowl, whisk together the gelatin, water, vanilla extract, and mango nectar. Let sit while you prepare the rest.
- In a medium saucepan, combine the coconut milk and heavy cream. Bring to a boil over medium heat and lower heat to a simmer. Remove from heat and whisk the gelatin mixture into the warm milk until completely dissolved. Whisk in the honey until completely dissolved.
- Pour into three 6-ounce ramekins or mini bundt pans. Chill overnight until set.
- Top with fresh whipped cream, fresh mangoes, coconut flakes and chopped pistachios
- For a dairy-free option, you can use all coconut milk or substitute with a dairy-free cream.
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Made this today and it was fabulous and pretty divine. My family loved it..it was light delicious and think everyone would have loved a second helping but I had made just enough …definitely making it soooon.
Hello Eunice! This is so great to hear. Glad your family loved this recipe!
Can agar agar powder be used as a substitue for gelatin?
Hi London, yes it should work. I have not tested it but agar agar is supposed to be a vegetarian gelatin alternative.
I’ve weirdly NEVER MADE PANNA COTTA. Crazy. But I think coconut mango sounds amazing for a flavor combo and I imagine this being so delicious!
STOP IT!! Go make one 🙂