Tiki Coconut-Mango Panna Cotta
Silky, creamy panna cotta infused with coconut and fresh mango, set in a tiki mug with a hint of lime zest for a tropical dessert finish. This recipe, ready in about 35 minutes, layers heavy cream, whole milk, coconut milk 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 240 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
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup coconut milk
- 2 1/2 tsp gelatin
- 3 tbsp granulated sugar
- 1/2 cup fresh mango puree
- 1/2 tsp lime zest
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bloom 2 1/2 tsp gelatin in 1/4 cup cold water for 5 minutes. Heat 1 cup heavy cream, 1/2 cup whole milk, and 1/4 cup coconut milk in a saucepan over medium-low heat until steaming but not boiling (about 170°F).
- Step 2: Whisk 3 tbsp granulated sugar into the warm cream mixture until dissolved. Remove from heat, then stir in the bloomed gelatin until fully dissolved. Add 1/2 cup fresh mango puree and 1/2 tsp lime zest, mixing gently until smooth.
- Step 3: Strain the mixture through a fine-mesh sieve into 4 chilled tiki mugs. Refrigerate for at least 4 hours or until set. Before serving, garnish with a thin mango slice and extra lime zest.
