Tangy Mango Coconut Panna Cotta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smooth coconut cream panna cotta topped with fresh mango puree for a tropical, refreshing dessert. This Italian-inspired recipe (gluten-free), ready in about 20 minutes, layers whole milk, coconut milk (full fat), 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.

Prep: 15 min Cook: 5 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, sprinkle 1 tbsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes.
  2. Step 2: In a saucepan, combine 1 cup whole milk, 1 cup full-fat coconut milk, and 1/3 cup granulated sugar. Heat over medium heat until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
  3. Step 3: Remove saucepan from heat and whisk in the bloomed gelatin until fully dissolved, then stir in 1 tsp vanilla extract.
  4. Step 4: Pour the mixture evenly into 4 small ramekins or glasses. Refrigerate for at least 4 hours or until set.
  5. Step 5: To make mango topping, blend 1 large peeled and chopped ripe mango with 1 tbsp lime juice and 1 tbsp powdered sugar until smooth.
  6. Step 6: Spoon mango puree over set panna cotta just before serving for a bright and tangy contrast.

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