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Creamy Chilled Coconut Mango Panna Cotta Recipe with Passion Fruit Coulis for a Perfect Summer Dessert

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A light and tropical panna cotta made with creamy coconut milk and fresh mango puree, topped with a tangy passion fruit coulis. Perfect for a refreshing summer dessert that’s dairy-free and easy to prepare.

Ingredients

Scale
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 large ripe mango (about 1 cup / 165 g mango puree), peeled and diced
  • 1 tablespoon (about 10 g) gelatin powder or 4 gelatin sheets
  • 1/4 cup (50 g) granulated sugar, adjustable to taste
  • 1 teaspoon vanilla extract
  • 1/2 cup (4 fl oz / 120 ml) fresh or store-bought passion fruit pulp
  • 1 tablespoon (0.5 fl oz / 15 ml) freshly squeezed lemon juice
  • 2 tablespoons (1 fl oz / 30 ml) water to bloom gelatin

Instructions

  1. Bloom the gelatin by sprinkling 1 tablespoon gelatin powder over 2 tablespoons cold water in a small bowl. Let it sit for 5–10 minutes until jelly-like. If using gelatin sheets, soak in cold water for 5 minutes.
  2. Peel and dice the mango. Blend in a food processor or blender until smooth, about 1–2 minutes. Set aside.
  3. Pour coconut milk into a medium saucepan. Add sugar and vanilla extract. Warm over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling (about 5 minutes).
  4. Remove saucepan from heat. Stir in bloomed gelatin until fully dissolved. Whisk vigorously or strain through a fine mesh sieve if lumps remain.
  5. Stir mango puree into the warm coconut milk mixture until smooth and silky.
  6. Divide mixture evenly into 6 ramekins or dessert glasses. Let cool to room temperature for about 15 minutes.
  7. Cover ramekins with plastic wrap and refrigerate for at least 4 hours or overnight until set and slightly jiggly.
  8. Prepare passion fruit coulis by combining passion fruit pulp with lemon juice in a small bowl. Stir well and strain to remove seeds if desired.
  9. Serve panna cotta chilled with a spoonful of passion fruit coulis on top. Optionally garnish with fresh mint leaves or thin mango slices.

Notes

Do not boil the coconut milk to avoid separation. Bloom gelatin properly for smooth texture. Mango puree should be smooth; strain if needed. Chill at least 4 hours for best set. For vegan version, substitute gelatin with agar-agar powder following package instructions. Serve coulis fresh and separately until serving to maintain brightness.

Nutrition

Keywords: panna cotta, coconut milk dessert, mango panna cotta, passion fruit coulis, summer dessert, dairy-free dessert, tropical dessert, easy panna cotta

Find it online: https://magnetmeal.com/creamy-chilled-coconut-mango-panna-cotta-recipe-with-passion-fruit-coulis-for-a-perfect-summer-dessert/