Baked Coconut Panna Cotta with Mango Puree
A smooth, subtly sweet coconut panna cotta baked to set, topped with vibrant mango puree for a tropical finish. This mediterranean-inspired desserts (gluten free) ready in about 60 minutes pairs coconut milk, heavy cream, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 400 ml coconut milk
- 100 ml heavy cream
- 80 g granulated sugar
- 10 g gelatin powder
- 50 ml cold water
- 1 large (about 250 g flesh) ripe mango
- 1 tsp lemon juice
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat the oven to 325°F (160°C). In a small bowl, sprinkle 10 g gelatin powder over 50 ml cold water and let it bloom for 5 minutes until swollen.
- Step 2: In a medium saucepan, combine 400 ml coconut milk, 100 ml heavy cream, 80 g granulated sugar, and 1 tsp vanilla extract. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
- Step 3: Remove the saucepan from heat and stir the softened gelatin into the hot coconut mixture until completely dissolved.
- Step 4: Pour the mixture evenly into 4 ramekins. Place ramekins in a deep baking dish and fill the dish with hot water halfway up the ramekin sides.
- Step 5: Bake for 35-40 minutes until the panna cotta is set but slightly jiggly in the center. Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 4 hours.
- Step 6: Meanwhile, peel and chop 1 large ripe mango. Blend the mango flesh with 1 tsp lemon juice until smooth to make the mango puree. Refrigerate until ready to serve.
- Step 7: To serve, run a knife around the panna cotta edges and invert onto plates. Spoon 2-3 tbsp mango puree over each panna cotta and enjoy the tropical contrast.
Frequently asked questions
How long does Baked Coconut Panna Cotta with Mango Puree take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Coconut Panna Cotta with Mango Puree?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Baked Coconut Panna Cotta with Mango Puree?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Coconut Panna Cotta with Mango Puree for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Coconut Panna Cotta with Mango Puree gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
