Make this coconut and mango panna cotta, then check out our vanilla panna cotta, passion fruit panna cotta, white chocolate panna cotta and more Italian-style dessert recipes. For more expert tips, read our recipe guide on how to make panna cotta.


  • 5 gelatine leaves
  • 500ml double cream
  • 400ml tin coconut milk
  • 75g golden caster sugar
  • 3 Alphonso or other small mangoes, peeled
  • 4-6 tbsp caster sugar
  • a handful toasted coconut shavings


  • STEP 1

    Put the gelatine leaves in a bowl, cover with cold water and leave to soak for 5-10 minutes.

  • STEP 2

    Heat the double cream and coconut milk in a pan to just below boiling point. Add the sugar and whisk until dissolved.

  • STEP 3

    Drain the gelatine leaves and squeeze out any excess water. Add to the hot cream and stir until completely dissolved. Divide the mixture between 6 × 150ml metal pudding basins or ramekins, cool then cover loosely with clingfilm and chill overnight until set.

  • STEP 4

    Dip each pudding basin into a bowl of hot water, loosen the edges and turn each panna cotta out onto a plate.

  • STEP 5

    Slice the cheeks off each mango and score the flesh in a crisscross pattern. Heat a non-stick frying pan over a medium-high heat. Dip the flesh side of each piece of mango into caster sugar and put, sugar-side down, in the hot pan and cook for about 1 minute until caramelised. Remove from the pan and serve with the panna cotta and some toasted coconut.



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