This coconut panna cotta with mango gelee is creamy, tropical, and surprisingly easy to make. A beautiful no-bake dessert that feels fancy without making you lose your mind.
Coconut Panna Cotta with Mango Gelee
If you want a dessert that looks elegant but does not require turning your kitchen into a full-on pastry lab, this is it.
This coconut panna cotta with mango gelee is silky, creamy, and topped with a bright tropical layer that makes every spoonful feel a little extra. In other words, she’s pretty, and she knows it.
Update: This recipe was updated in 2026 with improved texture and clearer instructions for perfectly creamy panna cotta every time.
What Is Panna Cotta?
If you have never had panna cotta before, think of it as a creamy Italian custard that sets into a soft, delicate dessert. It should be smooth, lightly wobbly, and absolutely not rubbery. Nobody wants dessert that bounces back.
The mango gelee on top adds a fresh, fruity contrast that keeps the coconut layer from feeling too rich.
Why You’ll Love This Recipe
- It is a no-bake dessert
- It looks elegant and impressive
- The coconut and mango combo is tropical and delicious
- You can make it ahead of time
- It works for parties, showers, and summer entertaining
Basically, it is one of those desserts that makes people think you worked way harder than you actually did. We love that.
Texture and Flavor
The panna cotta layer is creamy and mellow, while the mango gelee brings a bright, tangy finish. Together, they balance each other beautifully.
So when you take a spoonful, you get rich coconut first, then that fresh mango flavor hits right after. It is tropical, refreshing, and honestly a little dangerous because it is very easy to keep eating.
Make It in Any Container You Like
One of the best things about this dessert is that you can serve it however you want. Use ramekins, little mason jars, champagne flutes, a large serving bowl, or even a Pyrex dish if you want to keep things easy and family-style.
If you feel like being fancy, you can unmold it and serve slices. If not, hand everyone a spoon and call it a day. Both are valid life choices.
A Little Tropical Nostalgia
Mango desserts always remind me of Venezuela because mango trees were everywhere. People practically had more mangoes than they knew what to do with, so of course they ended up in cakes, mousses, jellies, compotes, and everything in between.
That is probably why this dessert feels so special to me. It tastes tropical, fresh, and a little bit like home.
Perfect for Parties
If you are hosting a get-together, this is a great dessert to make ahead because it needs chill time anyway. That means less scrambling later and more pretending you are calm and organized.
It is also naturally gluten-free, which is always nice when you are serving a group.
Frequently Asked Questions
Can I make coconut panna cotta with mango gelee ahead of time?
Yes. This dessert is ideal for making ahead because it needs time to chill and set properly.
Can I serve panna cotta in a bowl or Pyrex dish?
Absolutely. You can serve it family-style in a bowl or Pyrex dish, or portion it into cups and jars.
What does panna cotta taste like?
Panna cotta tastes rich and creamy, with a soft custard-like texture. This version has a mellow coconut flavor with a fruity mango topping.
Can I use frozen mango or mango puree?
Yes. Frozen mango or mango puree works well as long as it is thawed and blended smoothly if needed.
I hope you can try this coconut panna cotta with mango gelee at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Troubleshooting Coconut Panna Cotta
If this is your first time making panna cotta, don’t worry. It’s easy, but a few small details can make a big difference in the final texture.
My panna cotta didn’t set
This usually means the gelatin didn’t activate properly. Make sure you bloom the gelatin in cold water first and never boil it. Also, give it enough time to chill, at least 4 hours.
My panna cotta is too firm or rubbery
That means there’s too much gelatin or it was overheated. Panna cotta should be soft and slightly jiggly, not stiff. Next time, slightly reduce the gelatin or avoid overheating it.
The mango layer melted into the panna cotta
The mango mixture was too hot when poured. Let it cool for a few minutes before adding it on top so the layers stay clean and separate.
My layers mixed together
Make sure the panna cotta is fully set before pouring the mango gelee. If it’s still soft, the layers will blend instead of staying distinct.
I can’t unmold the panna cotta
Run a knife around the edges and dip the bottom of the mold in warm water for a few seconds. It should slide right out.
Can I make this ahead?
Yes! This is actually the perfect make-ahead dessert. Prepare it the day before and keep it refrigerated until ready to serve.
Coconut Panna Cotta With Mango Gelee
Ingredients
For Coconut Panna Cotta
- 1 1/2 Cups Coconut Milk one can
- 1/2 Cup Heavy Cream
- 1/4 Cup Sugar
- 1/4 Cup Cool Water
- 1/4 oz Unflavored Gelatin 1 envelope
For Mango Gelee
- 1/2 Cup Mango puree frozen or fresh
- 2 Teaspoons Sugar
- 2 Tablespoons Cool Water
- 1/2 envelope Unflavored gelatin
Garnish
- Sweetened Coconut Flakes
Instructions
For Coconut Panna Cotta
- Place coconut milk, heavy cream, and sugar in a saucepan over medium heat; stir until sugar dissolves, do not boil
- In a small bowl, sprinkle gelatin over cold water and let bloom 5 minutes
- Remove warm mixture from heat and add bloomed gelatin
- Stir until completely dissolved
- Pour into glasses, ramekins, or a bowl
- Refrigerate at least 4 hours or until set
For Mango Gelee
- Heat mango puree and sugar in a saucepan until warm (do not boil)
- In a small bowl, sprinkle gelatin over cold water and let bloom 5 minutes
- Remove mango mixture from heat and stir in gelatin until dissolved
- Let cool slightly (IMPORTANT so it doesn’t melt the panna cotta)
- Pour over set panna cotta
- Refrigerate 1–2 hours until set
Assembly
- Top with coconut flakes
- Serve chilled
- Enjoy
Notes
- Do not boil gelatin, or it will not set properly
- Let the mango layer cool slightly before pouring to avoid melting the panna cotta
- Can be served in glasses, jars, bowls, or a Pyrex dish
- For a softer texture, slightly reduce gelatin
- For unmolding, dip the mold briefly in warm water
Nutrition
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Mango and coconut are two of my favorite. I look forward to giving this Panna Cotta a try!
Thanks so much Renee! Let me know how they came out
Mango and Coconut – this is a true winner for me! Love it!
Thank so much Abigail!
Flavers are nice but recipe asks for far too much gelatine. Doesn’t have the soft creamy texture it should.
Thanks for trying it Amanda! I’m sorry you didn’t like it
I have eaten panna cotta many times, but have never tried to make it before today. This recipe sounded amazing so I gave it a shot. The gelatine ratios are all wrong. I don’t often use gelatine in recipes so I didn’t know what I was doing, but since the recipe said to use 2 ozs, I used 2 ozs, which was 2 boxes of Knox gelatine, 8 packets in total . It seemed like waaaaaaaaaaay too much but again, since each packet was .25oz, and it said use 2oz, that’s what I did. I ended up having to trash it all, because it quickly set into rubbery lumps. Maybe it’s just my inexperience, but this recipe seems wrong.
Hi Samantha! I’m sorry the recipe didn’t work out for you. I will revise the recipe to see if there’s a discrepancy in the amounts
I made it again using 2 tsps instead of 2oz, and it came out perfect.
Thanks for letting me know Samantha, I’ll adjust the recipe down.
FYI, each packet of gelatine measures 1/4 oz. The recipe still reads incorrectly. Is it one packet or two? 1/2 oz would require 2 packets. Recipe currently says 1 packet.
Sorry for the confusion Bethany. It’s one packet 1/4 oz.
Wait Samantha, I just re-read the recipe. 2 oz = 2 envelopes not 8. What brand of gelatine are you using?
I love the flavour combination. And it looks beautiful!
The first time I made this (using 2oz of gelatin) it was too hard and rubbery. But I replaced the 2 oz with 1 Australian Tablespoon. After this small alteration it was amazing. The coconut just melts in your mouth and the flavoure is great. It’s also not to sweet like alot or other recipes.
Thanks for your feedback TMLV Glad it worked with your measurements
Tiffany, Knox Gelatin is only .25oz per envelope, which I have found to be common with other brands. I think you are miss reading. Samantha is right, if you put 2 oz, thats two whole boxes = 8 envelopes.
You may be right Lidia. I used 2 envelopes, not 2 boxes
Hi Tiffany,
I am from the Netherlands where only gelatine sheets are used and not envelopes. I have tried converting envelopes to sheets before with other recipes and did not get fantastic results. Would you know the ‘sheet’ conversion?
That is a very good question Liza. Let me do some research and get back to you
I just made it today with 200 bloom gelatin sheets, one sheet in the Panna Cotta and one in the gelee. Turned out well for me!
Thanks for your feedback Steven!
Hello, how do you think this would turn out with coconut cream in place of heavy cream?
It would work Tara, but it would need flavor since the cream doesn’t have much. Add vanilla extract or any other extract you may like so it turns out delicious
I made this for an event and it was really tasty but I would make a few adjustments. 2 oz of unflavored gelatin is not the same as 2 envelopes! One box of gelatin has 1 oz and each envelope is 0.25 oz. I used 2 envelopes for the panna cotta and it turned out very nicely. For the mango gelee I made it with one envelope of gelatin and it was very firm, almost the consistency of gummy bears when it cooled. I also wished there was more mango on each cup so I would double the mango puree and sugar next time but keep the amount of gelatin the same. Thanks for the recipe! I’m going to make it again!
Thank you for the clarification Janelle! Glad you liked it!
My husband and I totally loved this recipe. I used 2 gelatine leaves, therefore no added water and I threw in some vanilla. I popped some red berries on top & wrapped my tumblers in a couple of turns of glittery, gold thread for a Xmas touch. They looked so pretty and were a total hit. Can’t believe I omitted to take the photo. I will be organised next time . It was great to be able to have this made well ahead. Thanks!
Hi Keryn! thanks for your feedback! what a great idea on adding the red berries on top. Happy Holidays!
Despite all the comments and your assurances that you will check the ingredients, it hasn’t been updated. 1oz of gelatin is a ridiculous amount. Thankfully I’m experienced with gelatin so it was obviously an error. Unfortunately this throws all your recipes into question, I can’t trust any of them. I don’t understand why you haven’t updated it.
Hi Michelle, thanks for your comment. Finally, the post is updated.
I made this following the recipe and it turned out wonderful! I used Knox gelatin envelopes as it called for in the recipe and ignored the 2 oz part (I think it’s supposed to be .25oz) but one envelope in the Panna cotta and one in the mango Gelee and it turned out perfect. If you’re using Knox gelatin just follow the recipe by envelope amount and you will end up with tropical perfection!
Thanks for your feedback Miranda! Glad you liked the recipe
One small question, which type of sugar do I use? White sugar or caster sugar?
white sugar