Coconut Panna Cotta with Mango (Zanzibar Inspired)

Dessert
Written By dontmissmyplate

Some of my favourite recipes are inspired by the places I've travelled rather than traditional recipes themselves.

After returning from Italy, where panna cotta appeared on dessert menus everywhere, I couldn't stop thinking about how beautifully its delicate texture would pair with the tropical flavours I fell in love with while visiting Zanzibar.

Instead of making a classic vanilla panna cotta, I swapped in creamy coconut, added just enough vanilla and warming spice to gently perfume every bite, then finished it with sweet mango, toasted coconut and crunchy cashews.

The result is rich yet surprisingly light—an elegant dessert that feels equally at home after a summer barbecue or at the end of a special dinner. The coconut never overwhelms, the spices stay in the background, and the mango brings just enough brightness to tie everything together.

It's Italy meeting East Africa on one plate—and one of my favourite desserts I've ever created.

Why You’ll Love This Recipe

• Make ahead friendly

• Rich but surprisingly light

• Perfect dinner party dessert

• Naturally gluten-free

• Tropical without being overly sweet

• Beautiful enough for entertaining

Yield: 5
Author:
Coconut Panna Cotta with Fresh Mango

Coconut Panna Cotta with Fresh Mango

Inspired by my travels through Zanzibar, this silky coconut panna cotta combines the elegance of a classic Italian dessert with the tropical flavours of East Africa. Creamy coconut, fragrant vanilla and warming spices are finished with sweet mango, toasted coconut and crunchy cashews for a dessert that's rich, refreshing and effortlessly elegant.

Prep time: 20 MinOvernight: 8 HourTotal time: 8 H & 20 M
Cook modePrevent screen from turning off

Ingredients

Coconut Panna Cotta
  • 2 cups (480ml) full-fat coconut milk
  • 1 cup (240ml) heavy cream
  • ⅓ cup (65g) granulated sugar
  • 2 tsp vanilla extract
  • ⅛ tsp ground cinnamon
  • ⅛ tsp ground cardamom
  • Pinch of salt
  • 2¼ tsp powdered gelatin
  • 3 tbsp cold water
Mango Purée
  • 2 cups frozen mango chunks, thawed
  • 1–2 tbsp honey (adjust to taste)
  • Pinch of salt
  • 1–3 tsp water, only if needed for consistency
Garnish
  • Fresh mango cubes
  • Toasted coconut flakes
  • Toasted chopped cashews

Instructions

  1. Bloom the gelatin, then sprinkle the gelatin evenly over the cold water. Leave untouched for 5 minutes until fully bloomed.
  2. Combine and warm the coconut milk, heavy cream, sugar, cinnamon, cardamom and a pinch salt.
  3. Heat over low to medium-low to heat for about 5 minutes, whisking gently until the sugar dissolves and milks begins to steam. Do not boil!
  4. Remove from the heat.
  5. Stir in the vanilla.
  6. ---
  7. Step 3 – Add the gelatin
  8. Add the bloomed gelatin.
  9. Whisk until completely dissolved.
  10. Strain through a fine mesh sieve.
  11. Allow to cool for about 10–15 minutes, until no longer steaming but still pourable.
  12. ---
  13. Step 4 – Fill the ramekins
  14. Lightly grease each ramekin with a very thin film of neutral oil.
  15. Pour in the panna cotta.
  16. Tap gently to remove air bubbles.
  17. Refrigerate overnight.
  18. ---
  19. Step 5 – Prepare the mango
  20. Blend together:
  21. thawed mango
  22. honey
  23. pinch salt
  24. If needed, add 1 teaspoon of water at a time until it reaches a thick, spoonable consistency.
  25. If using very frozen mango, gently warm the purée before blending again.
  26. ---
  27. Step 6 – Unmold (Optional)
  28. Serve directly in the ramekin for the easiest presentation.
  29. If unmolding:
  30. Dip the ramekin in warm water for 20–30 seconds.
  31. Run a thin smooth knife gently around the edge if needed.
  32. Invert onto the serving plate.
  33. ---
  34. Step 7 – Assemble
  35. Spoon a little mango purée over or beside the panna cotta.
  36. Top with
  37. fresh mango
  38. toasted coconut
  39. toasted cashews
  40. Serve immediately.

Notes

General


  • Don't boil the coconut mixture.
  • Bloom the gelatin completely before adding.
  • Strain before pouring for the smoothest finish.
  • Serve in ramekins for the easiest presentation.
  • Silicone moulds work beautifully if you prefer unmolded panna cotta.
  • Frozen mango works perfectly.

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Troubleshooting


  • My panna cotta won't release.
  • Dip in warm water for 20–30 seconds.
  • Use a smooth knife to break the seal.
  • Or simply serve in the ramekin.

---

  • My mango is too thick.
  • Allow it to thaw completely.
  • Blend again.
  • Only add water one teaspoon at a time.

---

  • My panna cotta has tiny bubbles.
  • The mixture was likely whisked a little too vigorously.
  • Tap the filled ramekins on the counter before chilling and allow the mixture to rest briefly before pouring.

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Storage


  • Panna cotta: 3 days refrigerated
  • Mango purée: 3–4 days refrigerated
  • Do not freeze.


Nutrition Facts

Calories

400

Fat (grams)

33 g

Sat. Fat (grams)

26 g

Carbs (grams)

25 g

Fiber (grams)

2 g

Sugar (grams)

21 g

Protein (grams)

4 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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