The Best Mango Coconut Panna Cotta 

This Mango Coconut Panna Cotta is a luxurious, no‑bake dessert that layers creamy coconut and sweet mango in elegant individual servings. The combination of smooth coconut milk and fresh mango puree creates a tropical flavor profile that feels indulgent yet refreshing. Gelatin (or agar‑agar for a vegan version) gently sets the mixture into a silky custard, perfect for warm-weather entertaining. Whether served in little jars or ramekins, each spoonful delivers a balance of richness and fruitiness. Garnish with fresh mango or toasted coconut for texture and visual appeal—a delightful way to end any meal. 

Ingredients (Serves 4–5)

• 2 ripe mangoes (about 1¼ cups puree)

• 1 tsp lemon juice

• 300 ml full‑fat coconut milk

• 100 g coconut cream

• 5 g gelatin + 5 g gelatin (or agar‑agar alternative)

• 30 g jaggery or sugar

• Optional garnishes: fresh mango cubes, toasted coconut, mint
  
  

Directions

1. Mango layer: Peel, chop, and cook mango with jaggery and a splash of water until softened. Puree, then bloom 5 g gelatin in water, dissolve in puree, strain, and pour into serving glasses. Chill until set (~2 h).

2. Coconut layer: Mix coconut cream and milk, bloom next 5 g gelatin, warm gently until melted, strain. Once mango layer is firm, pour coconut mixture on top and chill until fully set (~2–3 h). 

3. Serve: Garnish with fresh mango, toasted coconut, or mint before serving chilled.
   
   

Nutritional Information (approx. per serving)

• Calories: ~280 kcal

• Fat: 20 g (mainly from coconut)

• Carbohydrates: 22 g (includes ~15 g natural sugars)

• Protein: 3 g

• Fiber: 2 g

• Sodium: ~25 mg