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 layers coconut milk, heavy cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
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 bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Coconut Panna Cotta with Mango Puree?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
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.
