Coconut Mango Panna Cotta

Introducing to you a dessert that looks gorgeous and tastes even better. This Coconut Mango Panna Cotta is a tropical dessert which can never go wrong. Its got a smooth creamy texture that just slips over your tongue leaving a mild coconut essence and a burst of mango flavor. 

Coconut Mango Panna Cotta

ABOUT THIS PANNA COTTA 

Smooth and creamy texture 

Mild coconut flavor and a burst of mango flavors

Made with real mango and coconut cream, no readymade flavoring added 

Coconut Mango Panna Cotta

These little shots of coconut and mango are the perfect dessert for tropical lovers. Initially, I thought of creating these dessert shots for a Hawaiin theme party but then couldn’t wait that long and decided to do it immediately (Well !! I’m always hasty) 

I just love the way these panna cotta shots turned out. They look too gorgeous to dig into but well, you cannot miss the creamy flavor and tropical weather that adds on to the feel. 

Coconut Mango Panna Cotta

LET’S TALK INGREDIENTS 

Coconut 

This recipe contains coconut as an important ingredient. I like to use coconut cream. It’s thick and has a fair amount of coconut flavor. You can use coconut milk but coconut cream is a better version of it. 

Mango 

I do not advice using the readymade canned mango pulp since it contains artificial flavors. I like to puree fresh Alphonso mangoes, nothing can beat the fresh version but well, if no options left then readymade it is. 

Mangoes may sometimes be really sweet and sometimes not so sweet. You need to adjust the quantity of sugar accordingly.

Gelatin 

This is the thickening ingredient. Gelatin is what gives the pannacotta its texture. I need you to know that if you add less gelatin, the pannacotta won’t set and if you add more of it, it would turn too firm and that’s something any of us won’t like. So be careful !! 

Coconut Mango Panna Cotta

How to set the pannacotta like in the images ??

Well !! The way it looked is what tempted me to make these pannacotta shots. The slant angle is what makes it look different. 

To acquire this look place the empty pannacotta glasses in such a way that the glasses are at an angle at the same time do not move or fall off while being filled with the unset pannacotta. I placed my glasses on a muffin baking tray at an angle. To make sure they do not move, I stuck a small piece of tape from the glass to the muffin tray. This made sure the glasses don’t move while the pannacotta sets in the refrigerator. 

You can use any other method that pops into your head to set the pannacotta glasses at an angle. Once the 1st layer (Mango layer) is set you can keep the glasses upright and set the 2nd layer (white layer)

Coconut Mango Panna Cotta

Coconut Mango Panna Cotta Recipe

Ingredients 

3/4 cup cold coconut cream 

1 cup mango puree 

1/2 cup granulated sugar 

1 1/4 cup fresh cream/ heavy cream

1 + 1/2 teaspoon gelatin 

1/2 teaspoon vanilla extract 

1 tablespoon cold water

dash of salt

Instructions 

In a bowl, put the cold coconut cream and 1 teaspoon gelatin. Let this mixture bloom for 5 mins 

In a pan, heat the fresh cream along with the sugar. Mix well until all the sugar has melted and then fresh cream comes to a mild boil. To this add the coconut cream and gelatin mixture and mix well. Cook this mixture for 5-7 mins or until all the gelatin has dissolved and the mixture comes to another mild boil 

Add the salt, vanilla essence and mix well 

Switch off the flame and divide the mixture into 2 parts. 

In a small bowl, add the remaining 1/2 teaspoon of gelatin along with a tablespoon of cold water. Let this bloom for 2-3 mins 

Take one part of the prepared pannacotta mixture back onto the gas. Add the mango puree and bloomed gelatin (1/2 teaspoon gelatin) and mix well bringing it a mild boiled making sure all the gelatin has dissolved. Let sit at room temperature for 10 mins. 

Place transparent empty glasses at an angle in a muffin baking tray and pour the 1st layer (mango pannacotta layer) and refrigerate for 25-30 mins or until firm. 

Once firm, add the coconut pannacotta layer (white in color) over the set mango pannacotta layer, making sure the glasses are now upright. Refrigerate for an hour or until firm. Top up with cut mango pieces and serve 

Notes 

The flower-shaped mango piece put on the top is a cut piece of mango using a flower shaped mini cookie cutter 

Coconut Mango Panna Cotta

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Coconut Mango Panna Cotta

Coconut Mango Panna Cotta

Yield: 5-6 mini cups

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 45 minutes

Introducing to you a dessert that looks gorgeous and tastes even better. This Coconut Mango Panna Cotta is a tropical dessert which can never go wrong. Its got a smooth creamy texture that just slips over your tongue leaving a mild coconut essence and a burst of mango flavor.

Print

Ingredients

• 3/4 cup cold coconut cream
• 1 cup mango puree
• 1/2 cup granulated sugar
• 1 1/4 cup fresh cream/ heavy cream
• 1 + 1/2 teaspoon gelatin
• 1/2 teaspoon vanilla extract
• 1 tablespoon cold water
• dash of salt

Instructions

In a bowl, put the cold coconut cream and 1 teaspoon gelatin. Let this mixture bloom for 5 mins

In a pan, heat the fresh cream along with the sugar. Mix well until all the sugar has melted and then fresh cream comes to a mild boil. To this add the coconut cream and gelatin mixture and mix well. Cook this mixture for 5-7 mins or until all the gelatin has dissolved and the mixture comes to another mild boil

Add the salt, vanilla essence and mix well

Switch off the flame and divide the mixture into 2 parts.

In a small bowl, add the remaining 1/2 teaspoon of gelatin along with a tablespoon of cold water. Let this bloom for 2-3 mins

Take one part of the prepared pannacotta mixture back onto the gas. Add the mango puree and bloomed gelatin (1/2 teaspoon gelatin) and mix well bringing it a mild boiled making sure all the gelatin has dissolved. Let sit at room temperature for 10 mins.

Place transparent empty glasses at an angle in a muffin baking tray and pour the 1st layer (mango pannacotta layer) and refrigerate for 25-30 mins or until firm.

Once firm, add the coconut pannacotta layer (white in color) over the set mango pannacotta layer, making sure the glasses are now upright. Refrigerate for an hour or until firm. Top up with cut mango pieces and serve

Notes

The flower-shaped mango piece put on the top is a cut piece of mango using a flower shaped mini cookie cutter