Coconut Panna Cotta with Mango Puree

Craving the flavors of Mango Sticky Rice but short on time? This Coconut Panna Cotta with Mango Purée delivers the flavors you love - without needing to break out your sticky rice steaming basket! It’s the perfect make-ahead dessert to end any Thai dinner party on a sweet note.

I have yet to meet someone who doesn't love Mango Sticky Rice. The classic pairing of rich coconut milk with sweet, juicy mango is simply irresistible. But for as delicious as it is, making this classic Thai dessert at home can be a bit of a process. From soaking and steaming the sticky rice to making the crispy mung bean topping, it definitely takes some time and effort, not to mention special ingredients and equipment.

This Coconut Panna Cotta with Mango puree offers a much simpler way to enjoy the delicious flavors of Mango Sticky Rice. Just mix coconut milk, heavy cream, sugar, and gelatin, then chill until set. Top with fresh mango puree and chunks of ripe mango, and you've got a beautiful, no-fuss dessert that captures the essence of the famous Thai dessert - no soaking, no steaming, no stress!

Why You'll Love this Coconut Panna Cotta

• All the Flavor, None of the Fuss – This coconut panna cotta with mango puree delivers all the delicious flavors of Mango Sticky Rice without the need to use any special equipment or ingredients.
• Easy and Effortless – Just heat four ingredients together, pour into cups, and chill, then top with fresh mango. It's a no-stress dessert that feels fancy without all the work.
• Make-Ahead Friendly – Perfect for entertaining, this dessert can be made in advance and kept chilled until you're ready to serve.
• Light, Creamy, and Refreshing – With its silky-smooth texture and bright mango topping, this coconut panna cotta is the ideal sweet treat for warm weather or any time you want something fresh yet satisfying.

Ingredients

• Coconut Milk: Plain unsweetened coconut milk from a can works well for this recipe. Be sure to shake it before opening so that the heavier cream mixes with the thinner milk.
• Heavy Cream: Heavy cream provides additional richness to this recipe, making the panna cotta extra rich and creamy.
• Gelatin: Gelatin allows the panna cotta to set. If you prefer a more pudding-like consistency, take the panna cotta out of the refrigerator after only 30 minutes of chilling. It will set fully in 1-2 hours and be able to be unmolded after 4 hours.
• Sugar: Granulated sugar works best, as it dissolves easily and doesn't discolor the panna cotta like brown sugar or palm sugar would.
• Pandan Leaves (optional): Knotted pandan leaves added to the milk as it is heated adds a wonderful dimension of flavor to the panna cotta. This is optional, but adds so much flavor and aroma. You can find pandan leaves in the frozen section of your local Asian market. For more information, see this article all about Pandan Leaves.
• Mango: Sweet, ripe mango is the perfect pairing for this coconut panna cotta. Manila or Ataulfo (champagne) mangoes have the best taste and texture, but any mango that is ripe and sweet will work!

See recipe card for exact quantities.

How to Make Coconut Panna Cotta

Step 1: Mix coconut milk and heavy cream together in a small saucepan. Sprinkle gelatin on top and let bloom for 5 minutes.

Step 2: Add knotted pandan leaves and sugar to the pan. Turn the heat on to medium-low and stir constantly to help the gelatin and sugar dissolve.¹

Step 3: Once the mixture is completely smooth, remove the pan from the heat, and take the pandan leaves out. Pour into small cups and refrigerate until set.²

Step 4: Make mango puree by blending fresh mango in a food processor.³ Spoon mango puree on top of the set panna cotta, then top with ripe mango cubes.

RECIPE NOTES:

1: To help break up clumps, you may want to use the back of your spoon and mush some of the gelatin against the side of the pan while stirring.

2: If you want a more pudding-like consistency, chill for approximately 30 minutes. If you want a firmer texture, allow the panna cotta to chill for at least an hour or two.

3: If your mango isn't as sweet as you'd like, feel free to add some white granulated sugar to the blended puree until you reach your desired sweetness level.

Storage

Stored in the refrigerator, this panna cotta can last for several days. It should be covered with plastic wrap to preserve freshness. The mango puree can be stored in the refrigerator separately and spooned on top when you're ready to serve.

FAQs about Coconut Panna Cotta

More Mango and Coconut Recipes

Looking for more of that delicious combination of mango and coconut? Try one of these Thai or Thai-inspired desserts that feature mango and coconut together!