Warm Coconut Panna Cotta with Mango Compote

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 drafted and published.

Silky coconut panna cotta gently warmed and topped with a bright, fresh mango compote for a tropical dessert experience. This Mediterranean recipe, ready in about 20 minutes, layers unsweetened coconut milk, heavy cream, and 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 "Add this recipe to your weekly plan" 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: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, sprinkle 2 1/2 tsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes.
  2. Step 2: In a medium saucepan, combine 2 cups unsweetened coconut milk, 1 cup heavy cream, and 1/3 cup granulated sugar. Heat over medium heat, stirring occasionally until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
  3. Step 3: Remove coconut mixture from heat, stir in bloomed gelatin until completely dissolved.
  4. Step 4: Pour mixture into 4 ramekins and refrigerate for at least 4 hours until set.
  5. Step 5: For mango compote, combine 1 large peeled and diced ripe mango with 1 tbsp lime juice and 2 tbsp honey in a bowl. Let sit for 15 minutes to macerate.
  6. Step 6: To serve, briefly warm panna cotta ramekins in a hot water bath for 10 seconds, then invert onto plates. Spoon mango compote over the panna cotta and serve immediately.

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