Can I make Coconut Panna Cotta with Mango dairy-free?

Absolutely! This recipe is naturally dairy-free thanks to full-fat coconut milk , and it doesn’t require any cream or butter. For a completely plant-based version, just swap out the gelatin for agar agar .

How long does Coconut Panna Cotta need to set?

The panna cotta typically sets in 4 to 6 hours in the fridge. For best results and a firmer texture, refrigerate it overnight .

What is the best mango variety for topping panna cotta?

Look for Ataulfo or Alphonso mangoes — they're sweet, smooth, and vibrant. These varieties purée beautifully and don’t get stringy, making them perfect for topping panna cotta.

Can I prepare Coconut Panna Cotta with Mango in advance?

Yes! This is a great make-ahead dessert . Just store the panna cotta and the mango topping separately in the fridge , and assemble just before serving. It’s party-ready with minimal effort.

Why did my panna cotta not set properly?

If your Coconut Panna Cotta with Mango didn’t set, the issue usually comes down to the gelatin (or agar agar). Common mistakes include: Not letting the gelatin bloom properly before dissolving. Boiling the mixture, which can weaken gelatin’s setting power. Using too little setting agent. To fix this, reheat your panna cotta mixture gently, dissolve additional gelatin (bloomed in water first), and reset it in molds. If you prefer agar agar, follow the package instructions carefully since it sets firmer and faster than gelatin.

Can I customize the toppings for Coconut Panna Cotta with Mango?

Definitely! While mango purée and diced mango are classic, this panna cotta adapts beautifully to different toppings. Try: Passion fruit pulp for tartness. Pineapple or guava for a tropical twist. Toasted coconut flakes for crunch. Edible flowers for elegance. You can even add a thin chocolate layer between the panna cotta and mango for a Coconut Mango Chocolate Twist .

How long does Coconut Panna Cotta with Mango last in the fridge?

When stored properly, Coconut Panna Cotta with Mango keeps well in the refrigerator for up to 3–4 days . Always cover it tightly with plastic wrap or an airtight lid to prevent the surface from drying out. For the freshest look and flavor, add the mango topping just before serving. Avoid freezing, as this causes separation and ruins the creamy texture.

You’ll Love These 7 Coconut Panna Cotta with Mango Twist

Description

Indulge in this creamy Coconut Panna Cotta with Mango — an easy, no-bake dessert that’s dairy-free, tropical, and perfect for summer entertaining.

Ingredients

Scale

For the Coconut Panna Cotta:

1 (13.5 oz) can full-fat coconut milk
½ cup canned coconut cream
¼ cup granulated sugar
1 ½ teaspoons unflavored gelatin (or agar agar for vegan option)
1 teaspoon vanilla extract
Pinch of salt

For the Mango Coulis:

1 ½ cups ripe mango chunks (fresh or thawed frozen)
2 tablespoons water
1 tablespoon honey (or maple syrup for vegan)
1 teaspoon lime juice (optional, for brightness)

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Instructions

In a small bowl, sprinkle gelatin over 2 tablespoons of water. Let it bloom for 5 minutes.
In a saucepan, heat coconut milk, coconut cream, sugar, and salt over medium heat until hot but not boiling.
Remove from heat. Stir in bloomed gelatin until fully dissolved. Add vanilla.
Pour mixture into serving glasses or ramekins.
Refrigerate for at least 4 hours, preferably overnight, until fully set.
Blend mango, honey, water, and lime juice until smooth.
Optional: Strain through a fine mesh sieve for ultra-silky texture.
Chill until ready to use.
Spoon or pipe mango coulis over the set panna cotta.
Garnish with diced mango, mint leaves, or coconut flakes.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: Italian-Asian Fusion