Coconut Panna Cotta With Mango Gelee
A creamy coconut panna cotta topped with a bright mango gelee. This easy no-bake dessert is silky, tropical, and perfect for entertaining.
Servings 4 Servings
Calories 369kcal
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
Calories: 369kcal | Carbohydrates: 22g | Protein: 9g | Fat: 29g | Saturated Fat: 23g | Cholesterol: 41mg | Sodium: 37mg | Potassium: 262mg | Fiber: 1g | Sugar: 19g | Vitamin A: 780IU | Vitamin C: 12.5mg | Calcium: 38mg | Iron: 2.8mg
