Mango Coconut Panna Cotta: A Tropical Dessert Recipe

Mango Coconut Panna Cotta: Prepare to be transported to a tropical paradise with every spoonful of this creamy, dreamy dessert! Imagine the silkiest Italian classic, panna cotta, infused with the exotic sweetness of ripe mangoes and the subtle, nutty flavor of coconut. It’s a symphony of textures and tastes that will leave you craving more.

While panna cotta hails from the Piedmont region of Italy, its simple elegance has made it a beloved dessert worldwide. The addition of mango and coconut, however, gives it a vibrant, tropical twist, perfect for warm weather gatherings or simply brightening up a dull day. Think of it as a culinary vacation without leaving your kitchen!

What makes this Mango Coconut Panna Cotta so irresistible? It’s the perfect balance of richness and lightness. The creamy panna cotta base melts in your mouth, while the mango provides a burst of fruity sweetness and the coconut adds a delightful textural contrast. It’s also incredibly easy to make, requiring minimal effort for maximum impact. Whether you’re a seasoned baker or a kitchen novice, you’ll be able to whip up this stunning dessert with ease. Get ready to impress your friends and family with this unforgettable treat!

Ingredients:

• For the Panna Cotta:
• 2 cups (480ml) heavy cream
• 1 cup (240ml) full-fat coconut milk
• 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 1/2 teaspoons (7g) powdered gelatin
• 1/4 cup (60ml) cold water
• For the Mango Puree:
• 2 ripe mangoes, peeled and diced
• 1 tablespoon lime juice
• 1-2 tablespoons water (optional, for consistency)
• For the Toasted Coconut Flakes (Optional):
• 1/4 cup (25g) unsweetened shredded coconut

Preparing the Panna Cotta Base

1. Bloom the Gelatin: In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for 5-10 minutes. This process, called blooming, softens the gelatin and ensures it dissolves evenly into the cream mixture. You’ll notice the gelatin becoming slightly thickened and translucent. Don’t skip this step! It’s crucial for a smooth, wobble-worthy panna cotta.
2. Combine Cream, Coconut Milk, Sugar, and Salt: In a medium saucepan, combine the heavy cream, coconut milk, granulated sugar, and salt. Whisk everything together until the sugar is mostly dissolved. Using full-fat coconut milk is important for the richness and texture of the panna cotta. Lower fat versions might result in a less creamy final product.
3. Heat the Mixture: Place the saucepan over medium heat. Stir constantly to prevent the mixture from scorching on the bottom. You want to heat it until it’s just steaming and the sugar is completely dissolved. Do not boil the mixture! Boiling can alter the texture of the cream and affect the final set of the panna cotta. A good indicator is when you see small bubbles forming around the edges of the pan.
4. Dissolve the Bloomed Gelatin: Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture. Stir gently but thoroughly until the gelatin is completely dissolved. Make sure there are no lumps of gelatin remaining. Undissolved gelatin can result in a grainy texture in your panna cotta.
5. Add Vanilla Extract: Stir in the vanilla extract. This adds a lovely aroma and enhances the overall flavor of the panna cotta. You can also experiment with other extracts, such as almond or coconut, for a different flavor profile.
6. Strain the Mixture (Optional): For an extra smooth panna cotta, you can strain the mixture through a fine-mesh sieve into a large measuring cup or bowl. This will remove any undissolved gelatin or small lumps that may have formed.

Pouring and Chilling the Panna Cotta

1. Prepare Your Serving Dishes: Lightly grease your serving dishes or ramekins with a neutral oil, such as canola or vegetable oil. This will help the panna cotta release easily when you’re ready to serve it. You can use individual ramekins, small glasses, or even a larger mold. If using a larger mold, make sure it’s well-greased.
2. Pour the Panna Cotta Mixture: Carefully pour the panna cotta mixture into the prepared serving dishes. Divide the mixture evenly among the dishes.
3. Chill the Panna Cotta: Cover the dishes with plastic wrap, pressing it gently onto the surface of the panna cotta to prevent a skin from forming. Refrigerate for at least 4-6 hours, or preferably overnight, until the panna cotta is completely set. The chilling time is crucial for the panna cotta to firm up properly. You’ll know it’s ready when it jiggles slightly when you gently shake the dish.

Preparing the Mango Puree

1. Prepare the Mangoes: Peel and dice the ripe mangoes. Make sure the mangoes are ripe and juicy for the best flavor and texture in the puree.
2. Blend the Mangoes: Place the diced mangoes and lime juice in a blender or food processor. Blend until smooth. The lime juice adds a touch of acidity that balances the sweetness of the mangoes.
3. Adjust Consistency (Optional): If the puree is too thick, add water, one tablespoon at a time, until you reach your desired consistency. You want a smooth, pourable puree.
4. Strain the Puree (Optional): For an extra smooth puree, you can strain it through a fine-mesh sieve to remove any fibers.
5. Chill the Puree: Cover the mango puree and refrigerate it until you’re ready to serve the panna cotta. Chilling the puree will enhance its flavor and make it a refreshing contrast to the creamy panna cotta.

Toasting the Coconut Flakes (Optional)

1. Prepare the Coconut Flakes: Spread the shredded coconut flakes in a single layer on a baking sheet.
2. Toast the Coconut Flakes: Bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until the coconut flakes are lightly golden brown. Watch them carefully, as they can burn quickly. Alternatively, you can toast the coconut flakes in a dry skillet over medium heat, stirring constantly, until golden brown.
3. Cool the Coconut Flakes: Remove the toasted coconut flakes from the oven or skillet and let them cool completely.

Assembling and Serving

1. Unmold the Panna Cotta (Optional): If you used ramekins, you can unmold the panna cotta before serving. To do this, dip the bottom of the ramekin briefly in warm water. Run a thin knife around the edge of the panna cotta to loosen it. Invert the ramekin onto a serving plate. Gently shake or tap the ramekin to release the panna cotta.
2. Top with Mango Puree: Spoon the chilled mango puree over the panna cotta. Be generous with the puree! It adds a burst of tropical flavor that complements the creamy coconut panna cotta perfectly.
3. Garnish (Optional): Sprinkle the toasted coconut flakes over the mango puree. You can also garnish with fresh mint leaves, a wedge of lime, or a few slices of fresh mango.
4. Serve Immediately: Serve the Mango Coconut Panna Cotta immediately and enjoy! This dessert is best enjoyed chilled.

Conclusion:

This Mango Coconut Panna Cotta isn’t just a dessert; it’s a mini-vacation for your taste buds! The creamy, dreamy texture combined with the tropical sweetness of mango and coconut creates a symphony of flavors that’s simply irresistible. I truly believe this is a must-try recipe for anyone who loves a light, refreshing, and elegant dessert. It’s surprisingly easy to make, requires minimal ingredients, and is guaranteed to impress your friends and family.

Why is this Panna Cotta a Must-Try?

Because it’s the perfect balance of simplicity and sophistication. You don’t need to be a professional pastry chef to whip this up. The recipe is straightforward, and the results are consistently delicious. Plus, it’s naturally gluten-free and can easily be adapted to be dairy-free, making it a crowd-pleaser for various dietary needs. The vibrant color and delicate flavor profile make it a stunning addition to any dinner party or a delightful treat for a quiet evening at home.

Serving Suggestions and Variations:

The possibilities are endless! For a truly decadent experience, try topping your panna cotta with toasted coconut flakes, a drizzle of honey, or a sprinkle of chopped macadamia nuts. If you’re feeling adventurous, you could even add a touch of lime zest to the mango puree for an extra zing.

Here are a few more ideas to get your creative juices flowing:

* Berry Bliss: Swap the mango puree for a mixed berry compote. The tartness of the berries will complement the sweetness of the coconut beautifully.
* Chocolate Indulgence: Add a layer of dark chocolate ganache to the bottom of the glass before pouring in the panna cotta mixture.
* Spiced Delight: Infuse the coconut milk with a cinnamon stick or a star anise for a warm, comforting flavor.
* Tropical Parfait: Layer the panna cotta with granola, fresh fruit, and a dollop of yogurt for a healthy and satisfying breakfast or snack.
* Vegan Variation: Substitute the heavy cream with full-fat coconut cream for a completely dairy-free version. Just be sure to use a high-quality coconut cream for the best texture.

Don’t be afraid to experiment and find your own perfect combination! The beauty of this recipe is its versatility.

Your Turn to Create!

I’m so excited for you to try this Mango Coconut Panna Cotta recipe. I know you’ll love it as much as I do. It’s the kind of dessert that makes you feel good from the inside out.

Once you’ve made it, I’d love to hear about your experience! Did you try any variations? What did your friends and family think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. So, go ahead, get in the kitchen, and let the tropical flavors transport you to paradise! Happy cooking (and eating)! I can’t wait to see what you create.

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