Creamy coconut and sweet mangoes side by side in this delicious Coconut Mango Panna Cotta. This dessert looks complicated but it is actually easy to make!
Not all glorious desserts are baked. Some just require some easy stirring here and there, a little bit of heat and some chilling time. Say hello, my friends, to Coconut Mango Panna Cotta.
I love anything creamy and smooth, and the union of heavy cream, coconut milk, and mango puree in these pretty jars of dessert is truly luxurious.
I used to be a coconut hater but coconut milk changed all that. It’s thick, smooth and creamy texture is to die for.
So imagine if you would turn it into creamy gelatin, side by side with an equally creamy mango puree, dessert heaven.
Coconut Mango Panna Cotta
- Looks pretty and complicated, yes, but it is actually easy to make.
- Creamy and smooth and not too sweet.
- Topped with delightful caramelized mangoes but you can top it with anything you like (nuts, dried fruits, and even chocolate chips).
The key to having the panna cotta layers side by side is to tilt your glass or mason jars in a muffin pan. You need jars or glass with 200 ml (or close to that) capacity.
Depending on the bases of your containers, you can either tilt them on a standard size muffin pan or on a mini muffin pan.
Pour your mango layer carefully into the tilted jars. A spouted container is recommended here, so you can pour in a nice, even stream.
Once they are filled, don’t be tempted to move the pan or the jars. They might slide or knock over and, you guessed it, spill. So let them be, until they are solidified enough to hold their shapes.
Chill them completely in the fridge until fully set. Then make your second layer, the coconut panna cotta.
Using a spouted container, gently pour warm or cold coconut mixture gelatin on the empty halves of your jars. Let the panna cotta set in the fridge for at least 4 hours. Overnight is best.
After chilling, it is time to make them fancier with toppings. You can make the caramelized mango ahead so it is ready once the panna cotta jars are set.
The deep flavor of the caramelized mangoes adds a layer of sweetness to the panna cotta. The flaked coconuts add texture. Together they all make one extra- special dessert.
If you are feeling fancier, add more toppings. I added cherries for a nice color contrast, but nuts, dried fruits and chocolate chips are wonderful, too.
These are perfect when you have guests over, when you are hosting a small potluck or dinner or when you feel like having something extra special for your weekday dessert.
Gotta love this dessert in jars! I can now use my mason jars for more than just my overnight oatmeal meal prep.
Perhaps I will try cakes in a jar next time. Why not, right? Happy dessert making, my friends.
More Desserts Recipes For You:
- Mango Tart With Chocolate Curls
- Mango Cream Cake
- Mango Mousse Cake
- Mango Cake Roll
- Mango Chiffon Cake with Swiss Meringue Buttercream
- No Bake Pineapple Cheesecake
- Pineapple Chiffon Cake with Sweet Pineapple Glaze
- Pineapple Cake Loaf
Coconut Mango Panna Cotta
Creamy coconut and sweet mangoes side by side in this delicious Coconut Mango Panna Cotta. This dessert looks complicated but it is actually easy to make!
Ingredients
For the Mango Layer
- 1 cup milk
- 1 envelope Knox Unflavored Gelatin
- 1 and 1/2 cup mango puree from can / or pureed mango pulp
For the Coconut Layer
- 1 and 1/2 cup heavy cream
- 1 envelope Knox Unflavored Gelatin
- 1 and 1/2 cup coconut milk
- 1/3 cup sugar
For the Caramelized Mango Topping
- 2 tbsp sugar
- 1/8 cup water
- pulp of one ripe ataulfo mango cubed
- 2 tsp butter
- flaked coconuts for toppings
- 6 pieces or more maraschino cherries for toppings (optional)
Instructions
Make the Mango Panna Cotta Layer
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Combine 1 cup milk and one envelope of Knox unflavored gelatin in a microwave safe bowl. Stir and let stand for about 5 minutes. Microwave the mixture for 1 minute, or until the gelatin is completely dissolved. If necessary, microwave for an additional 5 seconds at a time. Stir the gelatin mixture to the mango puree in a container with a spout.
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Position 6 mason jars or glass cups (200 ml capacity) on a standard muffin pan, tilted sideways. Slowly pour the mango gelatin onto the jars, filling up until it reaches the edges. Do not touch or move the muffin pan or the jars as the jars may slide or knock over. Let the mixture set for about 4 hours or until it is solidified enough to hold its shape, then let it chill in the fridge completely.
Make the Coconut Panna Cotta Layer
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Stir together 1 envelope Knox unflavored gelatin and heavy cream in a medium saucepan. Let stand for about 5 minutes. Set the pan over medium heat and add the sugar and stir until dissolved. Add the coconut milk and continue to stir until the mixture is heated but not boiling. Turn off heat and strain the mixture to another bowl with a spout. Let the mixture sit until warm to the touch.
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Take out the mason jars from the fridge. Slowly pour the coconut gelatin into the other half of the jars (with the jars sitting upright this time), until the coconut layer is in the same level as the mango layer. Le the gelatin set in the fridge for at least 4 hours. Top with coconut flakes, drained maraschino cherries, and caramelized mangoes.
To Make the Caramelized Mangoes
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Add sugar and water in a small saucepan. Set the mixture over medium heat and let it boil without stirring. Add the butter and stir until melted. Add the mangoes, and cook, stirring frequently until the color is caramelized. Let cool.
Recipe Notes
Inspired by Mango Panna Cotta from Gwyl.io
- You can make the caramelized mango ahead. Just store it in the fridge in a covered container for up to 2 days ahead.
- Mason jars or glass jars capacity should be 200 ml or close.
It would have been useful if you mentioned how much us that one gelatin sachet in terms of quantity. Otherwise it’s useless. To guess how much is in that
Hello, Vivintha. 1 sachet equals 7 grams.