Coconut Panna Cotta with Mango & Passion Fruit

Coconut Panna Cotta with Mango & Passion Fruit

This dessert features a silky coconut panna cotta base topped with a bright mango–passion fruit layer. It’s creamy, refreshing, and perfectly balanced between rich and fruity.

Ingredients

Coconut Panna Cotta

• 400 ml coconut milk (full-fat)

• 150 ml heavy cream

• 70 g sugar

• 1 teaspoon vanilla extract

• 8 g gelatin powder (or 4 gelatin sheets)

• 40 ml cold water (to bloom gelatin)

• Pinch of salt

Mango & Passion Fruit Topping

• 1 ripe mango, peeled and diced

• Pulp of 2 passion fruits

• 2 tablespoons sugar (adjust to taste)

• 1 tablespoon lemon or lime juice

• 3 g gelatin powder (optional, for firmer topping)

• 20 ml cold water (if using gelatin)

Garnish (optional)

• Fresh mint leaves

• Extra passion fruit seeds

Instructions

Step 1: Prepare the Coconut Panna Cotta

1. Bloom gelatin in cold water for 5–10 minutes.

2. In a saucepan, combine coconut milk, heavy cream, sugar, salt, and vanilla.

3. Heat gently over medium heat, stirring until sugar dissolves.
   Do not boil.

4. Remove from heat and add bloomed gelatin.

5. Stir until completely dissolved.

6. Strain the mixture for a smooth texture.

7. Pour into serving glasses.

8. Refrigerate for 4–5 hours, or until fully set.

Step 2: Make the Mango–Passion Fruit Topping

1. Blend mango until smooth.

2. Stir in passion fruit pulp, sugar, and citrus juice.

3. Taste and adjust sweetness.

4. (Optional) Bloom gelatin, gently warm a small portion of the puree, dissolve gelatin, then mix back in.

5. Let the topping cool to room temperature.

Step 3: Assemble

1. Spoon mango–passion fruit topping over the set panna cotta.

2. Chill for another 30–60 minutes to set the top lightly.

Step 4: Serve

• Garnish with fresh mint and extra passion fruit seeds.

• Serve cold.

Tips

• Use full-fat coconut milk for best texture.

• If skipping gelatin in the topping, keep it as a sauce-like layer.

• Best served within 24–36 hours.