Creamy No-Bake Mango Coconut Panna Cotta
A silky, indulgently creamy no-bake dessert combining tropical mango and rich coconut milk, topped with toasted coconut for a delightful crunch. Perfect for quick, fuss-free entertaining.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
Scale
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 cup (240 ml) heavy cream
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon unflavored gelatin powder
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- 2 cups (300 g) fresh ripe mango, chopped
- 1/2 cup (40 g) toasted shredded coconut
- 1 teaspoon lime zest (optional)
Instructions
- Sprinkle 1 tablespoon of gelatin powder over 3 tablespoons of cold water in a small bowl. Let it sit for 5-10 minutes until it blooms and becomes spongy.
- In a medium saucepan, combine 1 can (400 ml) full-fat coconut milk, 1 cup (240 ml) heavy cream, and 1/4 cup (50 g) granulated sugar. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 5 minutes).
- Remove the saucepan from heat. Add the bloomed gelatin and 1 teaspoon vanilla extract to the hot cream mixture. Whisk gently until the gelatin completely dissolves. If needed, return to very low heat but do not boil.
- Pour half of the panna cotta base evenly into 4 to 6 glasses or ramekins. Place them in the fridge to chill for about 30 minutes, or until set but still slightly jiggly.
- While the panna cotta sets, blend 2 cups (300 g) chopped fresh mango until smooth. If desired, add 1 teaspoon lime zest for brightness.
- Pour the mango puree over the set panna cotta layer in each glass. Return to the fridge for another 2 hours to fully set.
- Just before serving, toast 1/2 cup (40 g) shredded coconut in a dry skillet over medium heat, stirring frequently until golden and fragrant (about 3-5 minutes). Watch closely to avoid burning.
- Sprinkle the toasted coconut on top of each panna cotta. Optionally, garnish with a thin slice of fresh mango or a small mint leaf.
Notes
Bloom gelatin in cold water before adding to hot mixture to avoid clumps. Do not boil after adding gelatin. Toast coconut carefully over medium heat to avoid burning. For dairy-free option, substitute heavy cream with coconut cream or almond milk, but texture may soften slightly. Use ripe but not overripe mango for best flavor and texture. Chilling overnight improves flavor and texture. Panna cotta does not freeze well.
Nutrition
- Serving Size: 1 glass or ramekin
- Calories: 275
- Sugar: 15
- Sodium: 30
- Fat: 22
- Saturated Fat: 19
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
Keywords: no-bake dessert, mango panna cotta, coconut panna cotta, tropical dessert, easy dessert, gluten-free dessert, creamy dessert