Mango Coconut Panna Cotta is my little tropical getaway in a glass. When I need a break from chaotic days or just want something that tastes like sunshine, this is it. We’re talking smooth, silky panna cotta that melts the moment it touches your tongue, and mango that practically sings with flavor. It’s a no-bake miracle, and it even feels a little bougie without the effort. Here’s the best part—it sneaks into that rare category of being both indulgent and part of your ‘healthy drinks recipes’ list. Whether you’re craving mango recipes that actually excite you or searching for a new way to enjoy coconut milk drinks without overthinking things, this one hits the sweet spot. And if you’re like me and secretly daydream about coconut rum drinks recipes or the best coconut cake recipe, well… this panna cotta may be your next obsession. So go ahead, pour that golden mango goodness into a cup, let it chill, and give yourself permission to enjoy a dessert that feels like a vacation without even needing a boarding pass.

1) Key Takeaways
2) Easy Mango Coconut Panna Cotta Recipe
3) Ingredients for Mango Coconut Panna Cotta
4) How to Make Mango Coconut Panna Cotta
5) Tips for Making Mango Coconut Panna Cotta
6) Making Mango Coconut Panna Cotta Ahead of Time
7) Storing Leftover Mango Coconut Panna Cotta
8) Try these Dessert recipes next!
9) Mango Coconut Panna Cotta Recipe
10) Nutrition

1) Key Takeaways

Mango Coconut Panna Cotta delivers a creamy tropical flavor in each spoonful.
This recipe uses coconut milk and mango puree to create a refreshing, chilled dessert.
Perfect for warm-weather dinners or any time you need a make-ahead treat.
You only need a few simple ingredients and less than 30 minutes of prep and cook time.

2) Easy Mango Coconut Panna Cotta Recipe

If you’ve ever wished your dessert could give you a tiny tropical vacation without the jet lag, you’re in for a treat. This mango coconut panna cotta is cool, creamy, and filled with flavors that instantly lift the mood. The best part? You don’t need to be a pro chef or break the bank at a trendy cafe to enjoy it.

Every spoonful delivers a gentle coconut hum and bright mango zing. I love how the panna cotta melts smoothly in your mouth while the mango puree adds a little tang. It feels luxurious, but it’s easy enough for a Wednesday evening when you’re just trying to survive the week.

Even better, this fits right in your collection of healthy drinks recipes. It’s light, refreshing, and sweet enough to satisfy your cravings. Whether you’re entertaining guests or just treating yourself, this one’s a winner every time.

3) Ingredients for Mango Coconut Panna Cotta

Coconut Milk: I always reach for full-fat coconut milk for the richest texture. It’s creamy and gives the panna cotta that dreamy mouthfeel that keeps you coming back for another bite.

Heavy Cream: Mixing in a bit of heavy cream helps smooth things out. You still get the tropical notes, but with a luxurious touch. It’s the bridge between coconut milk drinks and desserts.

Sugar or Honey: A little sweetness goes a long way. Use sugar if you want it classic, or honey if you’re keeping things closer to the healthy drinks recipes route.

Vanilla Extract: Just a splash adds warmth and depth. Think of it as the supporting actor who quietly makes the whole scene work.

Gelatin Powder: This is what sets the panna cotta without giving it a weird bounce. Let it bloom first, then stir it into the warm mixture for that perfectly soft set.

Cold Water: This activates the gelatin. It’s not glamorous, but it’s necessary.

Mango Puree: Fresh or canned mango puree works here. Go ripe and juicy if you’re using fresh—nothing beats that bright, golden color and flavor.

Mint Leaves or Mango Chunks: These are totally optional, but they add a lovely finish. They make your panna cotta look like it belongs on a restaurant menu—even if you’re in pajamas.

4) How to Make Mango Coconut Panna Cotta

Step 1: Sprinkle gelatin over cold water in a small bowl and let it sit. You’ll see it thicken a bit as it blooms—this just means it’s getting ready to do its job.

Step 2: In a saucepan, gently warm the coconut milk, heavy cream, and sugar (or honey). Don’t let it boil. You just want it warm enough to dissolve the sugar and welcome the gelatin.

Step 3: Take it off the heat and stir in the vanilla extract and the bloomed gelatin. Mix until the gelatin fully disappears. No gritty bits allowed.

Step 4: Pour this mixture into glasses or ramekins, filling them halfway. Stick them in the fridge for a few hours to set. I always check on mine way too early because I’m impatient like that.

Step 5: Once set, gently top each serving with mango puree. Smooth it out with the back of a spoon, and pop them back in the fridge for one more hour.

Step 6: If you’re going fancy, garnish with mint leaves or mango cubes. Then grab a spoon and dig in. You earned this.

5) Tips for Making Mango Coconut Panna Cotta

Keep the heat gentle when warming the milk and cream. If it boils, you risk changing the flavor and texture. Just aim for steam and tiny bubbles around the edge.

Let the gelatin fully bloom before mixing. It only takes five minutes, but skipping that wait can give you a lumpy texture—and nobody wants that.

Use ripe mangoes if you’re going fresh. The flavor matters here. If it smells sweet and slightly floral, you’re good. You can also add a little lime juice to the puree to punch up the flavor.

6) Making Mango Coconut Panna Cotta Ahead of Time

This dessert loves being made ahead. You can whip it up the night before a dinner party or meal prep it just to have something chilled waiting after a long day. It’s always a good move.

Once the panna cotta layer sets, pour the mango puree and give it time to chill again. Don’t rush that second chill unless you enjoy mango soup. (No judgment if you do.)

Cover your glasses or ramekins with plastic wrap to avoid weird fridge flavors creeping in. You want creamy mango bliss, not leftovers from last night’s garlic pasta.

7) Storing Leftover Mango Coconut Panna Cotta

Store your leftover panna cotta in the fridge. Covered tightly, it keeps well for about four days, though I rarely have any hanging around that long.

Keep any garnishes off until just before serving. That keeps the texture clean and the look fresh. Soft mint leaves aren’t nearly as cute on day three.

This makes a great little fridge surprise during the week. If you’ve had a long day, grab one and sit with it. Trust me—dessert can fix a lot.

8) Try these Dessert recipes next!

9) Mango Coconut Panna Cotta Recipe