Mango Coconut 'Tiki' Panna Cotta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Silky coconut panna cotta infused with ripe mango puree, topped with toasted coconut flakes for a sophisticated island-inspired dessert. This italian-inspired desserts ready in about 30 minutes layers heavy cream, full-fat coconut milk, gelatin 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.

★ 4.3 (10 ratings) Prep: 20 min Cook: 10 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Sprinkle 1 tsp gelatin over 1/4 cup cold water in a small bowl and let sit for 5 minutes to bloom.
  2. Step 2: Heat 1 cup heavy cream, 1/2 cup coconut milk, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract in a saucepan over medium-low heat until warm and sugar dissolves, stirring constantly for 3-4 minutes until just simmering.
  3. Step 3: Remove from heat and whisk in the bloomed gelatin until fully dissolved, then stir in 1 cup mango purée until smooth and evenly colored.
  4. Step 4: Strain mixture through a fine-mesh sieve into ramekins, then refrigerate uncovered for 4 hours until set and jiggly.
  5. Step 5: Before serving, sprinkle 1 tbsp toasted coconut flakes over each panna cotta and serve chilled.

Equipment for this recipe

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Frequently asked questions

How long does Mango Coconut 'Tiki' Panna Cotta take to make?

Total time is about 30 minutes (20 min prep + 10 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 Mango Coconut 'Tiki' Panna Cotta?

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 Mango Coconut 'Tiki' Panna Cotta?

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 Mango Coconut 'Tiki' Panna Cotta 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.

What goes well with Mango Coconut 'Tiki' Panna Cotta?

Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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