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Mango Coconut Pannacotta Coconut Cream


Mango Coconut Pannacotta Coconut Cream


Pannacotta is essentially heated cream and sugar that is set by using gelatine. I wanted to switch it up a little bit to make a lighter and more interesting desert. I added mango and coconut milk into the mix which makes this dish taste a bit lighter and fresher on the palate. I added a coconut tuile to this recipe as pannacotta definitely needs some texture to go with it. Let’s get to it…


  1. Lets start this recipe by making the pannacotta, start by peeling 1 mango and cutting the pulp into rough cubes. Add the mango to a blender and pulse until a puree. Next in a pan add 500ml of cream, 125ml coconut milk, 100g of sugar and the pureed mango pulp. Place onto a medium heat then bring up to the boil. Whilst you are waiting add the gelatine sheets to a bowl of cold water and allow the gelatine to loosen up. As soon as the cream comes to a boil remove from the heat and whisk to ensure the mango is nicely combined. Allow to cool slightly then add the soaked gelatine leaf and whisk again. Now pour the mix through a fine sieve into a pouring jug.
2. Next allow the mix to cool slightly then pour into 4 moulds or ramekins and store in the fridge for around 4 hours to allow them to set.

3. Now to make the tulles, in a mixing bowl add 2 egg whites and 100g of sugar and whisk until the egg white start to foam up. Then add 50g of sieved flour, 40g desiccated coconut and 35g of melted butter and mix with a spatula until a batter is formed.

4. With a small spatula lightly spread the batter onto a lined baking tray with greaseproof paper. You can make whatever shapes you want the tuiles to be, although making small disks is probably the easiest way.

5. Bake the tuiles in an oven set at 180°c for around 5 minutes, when ready remove from the oven and allow to cool. If you want to shape the tuiles its best to do while they are still warm.

6. When the pannacotta has set we can make the coconut cream. In a pan simply add the 125ml coconut milk, 100ml water, 4 tbsp sugar and the zest of one lime. Bring to the boil then remove from the heat. Now dilute 1 tsp tapioca flour or cornflour with a few drops of boiling water and mix. Add some of the diluted flour to the cream and a squeeze of lime then whisk and allow to cool. As the cream cools it will thicken.

7. Now to serve, release the pannacotta from the moulds by carefully running a knife round the edge of the mould. Turn the pannacotta upside down onto a plate and gently shake to release from the mould. Pour the cooled coconut cream around the side and place the tuile on top. Add shaved coconut and lime to the dish also if you would like…hope you enjoy my take on pannacotta!

Additional notes

You can replace the mango for this recipe with other fruits if you wish. Berries would also work great or even chocolate. Instead of coconut milk, you could use soya milk, or almond milk if you want. To make this recipe suitable for vegetarians replace the gelatine with veg-gel. Have fun playing around with this recipe!!


For 4 pannacotta
500 ml double cream
125ml coconut milk
100g sugar
3 leaves of gelatine or 1 sachet of veg-gel powder
1 ripe mango
Mango cream:
125ml coconut milk
100ml water
4 tbsp sugar
1 lime zest and juice
tapioca flour or cornflour
Coconut tuile: (optional)
40g desiccated coconut
2 egg whites
100g sugar
35g melted butter
50g flour