There’s something truly magical about the Coconut Panna Cotta with Mango, Kiwi, and Chocolate Crumble Recipe that feels like a mini tropical getaway in every spoonful. This luscious, creamy dessert combines the rich silkiness of coconut milk panna cotta with the vibrant, juicy freshness of mango and kiwi, finished off with a delightful crunch from chocolate crumble. It’s the kind of recipe that brings joy not just from the flavor but from the way it beautifully layers textures and colors, making it perfect for impressing guests or treating yourself to something special at home.
Ingredients You’ll Need
This Coconut Panna Cotta with Mango, Kiwi, and Chocolate Crumble Recipe shines because of its simplicity—the ingredients are straightforward, but each one plays a crucial role in creating the perfect balance of taste, texture, and visual appeal.
- Full-fat coconut milk: The creamy base that gives this dessert its smooth, tropical richness.
- Granulated sugar: Adds just the right amount of sweetness to complement the natural tartness of the fruit.
- Vanilla extract: Brings warmth and depth that enhances the subtle coconut flavor.
- Powdered gelatin: The magical ingredient that sets the panna cotta without any fuss.
- Cold water: Used to bloom the gelatin, ensuring a silky, no-lumps texture.
- Diced mango: Adds vibrant color and juicy sweetness as a fresh garnish.
- Chopped kiwi: Offers a zesty contrast and beautiful green hue on top.
- Chocolate cookie crumbs or soil: For that indulgent crunch and deep chocolate flavor.
- Mint leaves (optional): A fresh, aromatic touch to finish the presentation elegantly.
How to Make Coconut Panna Cotta with Mango, Kiwi, and Chocolate Crumble Recipe
Step 1: Bloom the Gelatin
Start by evenly sprinkling the powdered gelatin over cold water in a small bowl. Let it sit for 5 to 10 minutes until it blooms, becoming soft and gelatinous. This step is essential for ensuring the panna cotta sets perfectly smooth without any gritty bits.
Step 2: Heat Coconut Milk and Sugar
In a saucepan, gently combine the full-fat coconut milk and granulated sugar. Warm the mixture over medium heat just until the sugar dissolves completely—be careful not to let it boil. This gentle heating process helps dissolve the sugar while preserving the delicate coconut flavor.
Step 3: Combine with Vanilla and Gelatin
Remove the saucepan from heat and stir in the vanilla extract for that comforting aroma. Next, whisk in the bloomed gelatin until it fully dissolves into the warm coconut milk mixture. This ensures a silky, luscious panna cotta base.
Step 4: Strain for Extra Smoothness
Pour the coconut panna cotta mixture through a fine sieve. This simple step removes any undissolved gelatin bits or impurities, guaranteeing an impeccably smooth texture that melts in your mouth.
Step 5: Pour and Set
Carefully pour the strained mixture into ramekins or molds. Give each one a gentle tap on the counter to release any air bubbles that may have formed, so your panna cotta sets with an even, flawless surface.
Step 6: Chill Thoroughly
Refrigerate the ramekins for at least 4 hours or overnight. Patience is key here because chilling allows the panna cotta to firm up to that perfectly tender but set consistency you want in a panna cotta.
Step 7: Unmold with Care
When it’s time to serve, dip each ramekin in warm water briefly, then invert onto a plate. This gentle warming loosens the edges without melting the panna cotta, so it slides out smoothly.
Step 8: Garnish and Enjoy
Top each panna cotta with fresh diced mango and chopped kiwi for bursts of sweetness and tang. Sprinkle on the chocolate crumble for a welcome crunch and finish with a few mint leaves if you like that fresh burst of herbal brightness.
How to Serve Coconut Panna Cotta with Mango, Kiwi, and Chocolate Crumble Recipe
Garnishes
The colorful duo of mango and kiwi is essential in this recipe, bringing both vibrant flavor and stunning visual appeal to the creamy panna cotta. Chocolate crumble adds a wonderful textural contrast, making each bite exciting. Mint leaves add an elegant pop of green and a refreshing aroma that complements the other flavors beautifully.
Side Dishes
This dessert pairs wonderfully with light, fruity sides or a crisp cup of green tea. If you want to elevate a dinner party, serve it alongside citrus sorbet or a simple fresh fruit salad to keep the tropical vibe flowing.
Creative Ways to Present
Try layering the coconut panna cotta and fruit in clear glasses or jars for a visually stunning parfait-style treat. Alternatively, set the panna cotta in individual silicone molds to create fun shapes that impress guests and add a modern twist to this classic dessert.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep them covered in the refrigerator. They will stay fresh and creamy for up to 3 days, although the fruit toppings are best added fresh to maintain their texture.
Freezing
Freezing panna cotta is not recommended because the texture can become grainy as the gelatin breaks down. It’s best enjoyed fresh and well-chilled.
Reheating
Reheating isn’t necessary for this dessert since it’s best served chilled. However, if it feels too firm after refrigeration, letting it sit at room temperature for 10–15 minutes before serving will gently soften it without melting.
FAQs
Can I use agar agar instead of gelatin?
Yes, agar agar is a vegetarian alternative to gelatin. If using it, follow the package instructions carefully since agar sets differently and may require boiling.
Is full-fat coconut milk necessary?
Full-fat coconut milk provides the rich, creamy texture essential for panna cotta. Using light coconut milk may result in a thinner, less luscious dessert.
How do I prevent air bubbles in the panna cotta?
After pouring the mixture into molds, tapping them gently on the counter helps release trapped bubbles, leading to a smooth, even surface.
Can I prepare this dessert without the fruit topping?
Absolutely! The panna cotta is delicious on its own, but the mango, kiwi, and chocolate crumble add brightness and texture that elevate the dish beautifully.
What’s the best way to serve this dessert at a party?
Consider serving this in small, individual glasses or jars for easy handling and an elegant presentation that guests will love.
Final Thoughts
If you’re looking for a dessert that’s both simple to make and delightfully impressive, this Coconut Panna Cotta with Mango, Kiwi, and Chocolate Crumble Recipe is your new go-to. The blend of creamy coconut, fresh tropical fruit, and crunchy chocolate crumble is pure joy in every bite. Give it a try—you’ll soon find it hard to believe such a gorgeous, sophisticated dessert can come together so effortlessly!
Print
Coconut Panna Cotta with Mango, Kiwi, and Chocolate Crumble Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 4 to 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired Tropical
- Diet: Gluten Free
Description
This Coconut Panna Cotta is a silky, creamy dessert made with full-fat coconut milk, lightly sweetened with sugar, and set with gelatin. It’s effortlessly elegant and dairy-free, featuring tropical garnishes like fresh mango, kiwi, chocolate cookie crumbs, and optional mint leaves for a refreshing finish. Perfect for a light, comforting treat that requires no baking.
Ingredients
Main Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 packet (2 1/4 teaspoons) powdered gelatin
- 3 tablespoons cold water
Garnish
- 1/2 cup diced mango
- 1/4 cup chopped kiwi
- 2 tablespoons chocolate cookie crumbs or chocolate soil
- Mint leaves (optional)
Instructions
- Bloom Gelatin: Sprinkle the powdered gelatin evenly over the cold water in a small bowl. Let it sit undisturbed for 5 to 10 minutes to allow the gelatin to absorb the water and swell.
- Heat Coconut Milk and Sugar: In a saucepan over medium heat, combine the coconut milk and granulated sugar. Stir gently until the sugar completely dissolves, making sure the mixture does not come to a boil.
- Add Vanilla and Gelatin: Remove the saucepan from heat. Stir in the vanilla extract and the bloomed gelatin. Whisk constantly until the gelatin fully dissolves into the coconut milk mixture for a smooth texture.
- Strain Mixture: Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or undissolved gelatin pieces, ensuring a silky panna cotta.
- Pour into Molds: Transfer the strained mixture into ramekins or molds. Tap the molds gently on the counter to release any trapped air bubbles.
- Chill and Set: Place the molds in the refrigerator and chill for at least 4 hours or preferably overnight until the panna cotta is fully set and firm to the touch.
- Unmold: To serve, briefly dip the ramekins into warm water for a few seconds to loosen the edges, then invert them onto serving plates carefully.
- Garnish and Serve: Decorate the panna cotta with diced mango, chopped kiwi, chocolate cookie crumbs, and optional mint leaves for a colorful, flavorful presentation.
Notes
- Ensure the coconut milk is full-fat for the creamiest texture.
- Do not boil the coconut milk and sugar mixture as it may affect the texture of the panna cotta.
- Blooming gelatin properly is crucial for the panna cotta to set correctly.
- If you want a vegan version, substitute gelatin with agar-agar following package instructions.
- Chilling overnight results in a firmer, more set panna cotta.
- For easier unmolding, warm the ramekins briefly but do not overheat to avoid melting.
