Dessert dontmissmyplate Dessert dontmissmyplate

Coconut Panna Cotta with Mango (Zanzibar Inspired)

A coconut panna cotta infused with Zanzibar spice, topped with mango, toasted coconut, and cashews, born from a trip to Italy and a love of East African flavour.

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 seemed to appear on every dessert menu I came across, I couldn't stop thinking about how beautifully its delicate texture would pair with the tropical flavours I'd fallen for while visiting Zanzibar.

So instead of a classic vanilla panna cotta, I swapped in creamy coconut, added just enough vanilla and warming spice to perfume every bite, then finished it with sweet mango, toasted coconut, and crunchy cashews. The result is rich yet surprisingly light, the kind of elegant dessert that feels just as at home after a summer barbecue as it does at the end of a special dinner party. The coconut never overwhelms, the spices stay in the background, and the mango brings just enough brightness to tie it all together.

It's Italy meeting East Africa on one plate, and it might be one of my favourite desserts I've ever created. It's also make ahead friendly, naturally gluten free, and tropical without tipping into overly sweet, so it works just as well for casual entertaining as it does for something a little more special.

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.

---

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.

---


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.

Please credit dontmissmyplate.
Did you make this recipe?
Tag @dontmissmyplate on instagram and hashtag it #dontmissmyplate
Read More
African-Inspired, East African, Dessert dontmissmyplate African-Inspired, East African, Dessert dontmissmyplate

Mango Ginger Cream Ice Lollies (Popsicles)

Some recipe ideas come from childhood memories, others come from travel. This one started with a mango ginger milkshake at Nairobi Street Kitchen.

The combination immediately stood out to me. Mango and ginger aren't unusual ingredients on their own, but together they create something special: the sweetness of ripe mango balanced by the warmth and gentle bite of fresh ginger.

Across East Africa, ginger appears in drinks and desserts in ways that often differ from what many people are familiar with elsewhere. Seeing how ingredients are used differently from one country to another is one of my favorite parts of exploring food cultures.

After trying the milkshake, I couldn't stop thinking about how well those flavors would work as a frozen dessert. The creaminess of the drink already felt halfway between a milkshake and ice cream, making it a natural candidate for an ice lolly.

These Mango Ginger Ice Lollies transform that inspiration into a refreshing summer treat. Made with real mango, fresh ginger infusion, cream, and ice cream, they're fruity, creamy, and just spicy enough to keep you coming back for another bite.

Whether you're looking for a unique frozen dessert or simply want a new way to enjoy mango season, these ice lollies capture the flavor combination that inspired them in Nairobi.

Yield: 6 (1 per serving)
Author:
Mango Ginger Ice Lollies

Mango Ginger Ice Lollies

A creamy mango and ginger ice lolly inspired by a memorable milkshake in Nairobi. Sweet mango, fresh ginger, cream, and ice cream come together in this refreshing frozen dessert.

Prep time: 20 MinTotal time: 20 Min
Cook modePrevent screen from turning off

Ingredients

  • 2 tbsp freshly grated ginger
  • ¼ cup water
  • 2½ cups frozen mango chunks
  • 1 cup vanilla ice cream
  • 3 tbsp heavy cream (for blending and added creaminess if needed)
  • Juice of ½ lime
  • Pinch of salt
  • 2–4 tbsp ginger infusion, to taste

Instructions

  1. Step 1: Make the Ginger Infusion
  2. 1. Combine the grated ginger and water in a small bowl.
  3. 2. Let sit for 10–15 minutes.
  4. 3. Strain through a fine mesh sieve, pressing gently to extract as much liquid as possible.
  5. 4. Discard the solids and reserve the ginger liquid.
  6. Step 2: Blend the Ice Lolly Base
  7. 1. Add the frozen mango, vanilla ice cream, heavy cream, lime juice, salt, and 3 tablespoons of ginger infusion to a blender.
  8. 2. Blend until smooth.
  9. 3. If the mixture is too thick, add milk one tablespoon at a time until thick but pourable.
  10. 4. Taste and add additional ginger infusion if desired. The ginger flavour should be slightly stronger than you want in the finished ice lolly, as freezing will mellow it.
  11. Step 3: Fill the Moulds
  12. 1. Pour the mixture evenly into 6 ice lolly moulds.
  13. 2. Leave a little space at the top for expansion.
  14. 3. Insert sticks or lids.
  15. Step 4: Freeze
  16. 1. Freeze for 6–8 hours or overnight until completely solid.
  17. Step 5: Serve
  18. 1. Briefly run the outside of the moulds under warm water for 2–3 seconds.
  19. 2. Gently release the ice lollies.
  20. 3. Serve immediately.

Notes

  • The sweetness of the final ice lollies will depend on the ripeness of the mango and the brand of ice cream used.
  • Lime juice brightens the flavour and helps balance the richness of the cream and ice cream.
  • The pinch of salt enhances both the mango and ginger flavours without making the ice lollies taste salty.
  • For a stronger ginger kick, increase the ginger infusion gradually and taste as you go.

Nutrition Facts

Calories

120

Fat (grams)

5 g

Carbs (grams)

18 g

Fiber (grams)

1.5 g

Sugar (grams)

15 g

Protein (grams)

2 g

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

Please credit dontmissmyplate.
Did you make this recipe?
Tag @dontmissmyplate on instagram and hashtag it #dontmissmyplate
Read More