Rum-Infused Coconut Panna Cotta with Mango Coulis

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Silky, creamy panna cotta infused with dark rum, topped with a vibrant mango sauce for a sophisticated dessert. This polynesian-inspired desserts ready in about 35 minutes layers heavy cream, whole milk, dark rum 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 310 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 (8 ratings) Prep: 25 min Cook: 10 min Serves 4 Polynesian-inspired cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Bloom 2 tsp gelatin in 2 tbsp cold water for 5 minutes. Warm 1 cup heavy cream and 1/2 cup whole milk in a saucepan over medium-low heat until steaming but not boiling (about 170°F).
  2. Step 2: Whisk in 3 tbsp granulated sugar until dissolved, then stir in 2 tbsp dark rum and the bloomed gelatin. Remove from heat and stir until fully dissolved, then strain into a bowl.
  3. Step 3: Pour mixture into 4 ramekins, cover, and refrigerate for 4 hours until set. While set, puree 1 cup fresh mango with 1 tsp lime zest until smooth to make coulis.
  4. Step 4: Carefully unmold panna cotta onto plates, drizzle with mango coulis, and garnish with 4 fresh mint leaves per serving.

Equipment for this recipe

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Frequently asked questions

How long does Rum-Infused Coconut Panna Cotta with Mango Coulis take to make?

Total time is about 35 minutes (25 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 Rum-Infused Coconut Panna Cotta with Mango Coulis?

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 Rum-Infused Coconut Panna Cotta with Mango Coulis?

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 Rum-Infused Coconut Panna Cotta with Mango Coulis 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 Rum-Infused Coconut Panna Cotta with Mango Coulis?

Polynesian-inspired 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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