Coconut & Mango Panna Cotta

I have tried making Panna Cotta a couple of times. But this is one combo I have been meaning to try for a long time. As you know my family’s fondness for coconut based dishes and what’s not love about Mango :O . So before the King of fruit went into hibernation I decided to quickly whip up this dessert. It was a hit not only with the kids but surprisingly my husband who is not very fond of sweet stuff,  also quite enjoyed it as it had a subtle sweetness instead of the overpowering ones which usually most desserts have. It is actually quite an easy recipe just that the setting  process takes time. Do give it a try if mango and coconut is your thing :p .


Ingredients :

For Garnish :

  • 5-6 thin Mango slices
  • 1-2 Tsp Coconut powder
  • Coconut Tuile ( optional )

For the Coconut Layer :

  • 400 ml Coconut cream
  • 200 ml Cream
  • 1/3 Cup Castor Sugar
  • 1 Tsp Vanilla Extract
  • 1 1/2 Tbs Gelatin
  • 1/4th Cup warm water

For the Mango Layer:

  • 350 ml Mango Puree
  • 5-6 Tbs Castor Sugar
  • 1/4 Cup water
  • 1 Tbs Gelatin
  • 3 tbs warm water

Method :

  • In a saucepan put the coconut milks, cream , sugar and vanilla extract. On a medium heat keep stirring till the sugar dissolves. It does not need to come to a boil. Remove and keep aside
  • Meanwhile in a bowl of warm water sprinkle the gelatin and mix well. Place it on a double boiler and keep stirring till all the crystals dissolve and you get a smooth consistency.
  • Pour the gelatin into the coconut cream mix slowly while whisking with the other hand to ensure even spread of the gelatin.
  • Take the jars or glasses in which you plan to serve and pour this mix a little more than half. Let it cool a bit and then cover with cling film and set in the fridge for 2-3 hours till it is firm to touch.
  • To make the mango layer. Place the mango puree, water and sugar in a sauce pan. Again on low heat mix till the sugar dissolves completely. Remove and keep aside.
  • Prepare the gelatin with 3 Tbs water in the same way as for the coconut layer.
  • Mix the gelatin with the mango puree and stir well.
  • Remove the serving jars/glasses from the fridge and top up with the mango mix. Refrigerate again for another 2-3 hours till it is set.
  • Now garnish with single coconut tuile, sliced mangoes and sprinkle coconut powder before serving.


#In case you wish to serve it without a container then reverse the step. Make the mango layer first and then the coconut layer and set in a well greased ramekins. Before serving just dip it in warm water for sometime and gently loosen the panna cotta and remove on the serving plate.

#You can adjust the sweetness as per your liking and depending on the mangoes too.

# In pl;ace of mango slices you may serve it with Mango Coulis too.

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