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Mango Passionfruit Coconut Panna Cotta Tart

Name: Mango Passionfruit Coconut Panna Cotta Tart
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: Tropical
Ingredients: 1 cup coconut milk; 1 cup heavy cream; 1/2 cup sugar; 2 teaspoons gelatin; 1/4 cup water; 1/2 cup mango puree; 1/2 cup passionfruit puree; 1 pre-made tart shell; Fresh mango and passionfruit for topping

There’s something wistful about the first spoonful of this tart — silky coconut panna cotta framed by a crisp tart shell and bright tropical fruit on top, like a seaside memory on a plate. For a playful twin to this dessert, take a peek at Sunshine Bite Cottage Cheese Pineapple Coconut Muffins, which share that same sun-soaked flavor family. This recipe balances creamy texture, tangy passionfruit, and jammy mango in a dessert that feels celebratory without being fussy.

Why make this recipe
If you’re tired of heavy, over-sweet desserts and crave something that’s light yet showy, this tart is perfect because it delivers tropical brightness, elegant presentation, and a reliably simple technique that yields a professional-looking dessert. It’s a great compromise between make-ahead convenience and the kind of layered flavor that makes a meal feel finished.

Step-by-Step Guide to Making Mango Passionfruit Coconut Panna Cotta Tart

Ingredients:

1 cup coconut milk
1 cup heavy cream
1/2 cup sugar
2 teaspoons gelatin
1/4 cup water
1/2 cup mango puree
1/2 cup passionfruit puree
1 pre-made tart shell
Fresh mango and passionfruit for topping

Directions:

In a saucepan, combine coconut milk, heavy cream, and sugar. Heat until sugar dissolves.
Bloom gelatin in water, then add to warm mixture and stir well.
Let the mixture cool slightly, then pour into the tart shell and refrigerate until set (about 4 hours).
Once set, pour mango and passionfruit purees on top.
Chill again until firm.
Garnish with fresh mango and passionfruit before serving.

Detailed step-by-step walkthrough and technique tips

Preparing the liquid base

Pour the coconut milk and heavy cream into a medium saucepan and add the sugar. Heat gently over medium-low heat, stirring occasionally. The goal is to warm the liquid until the sugar has fully dissolved and the mixture is steaming — not boiling. Boiling can destabilize the cream and change the mouthfeel; keep the temperature below a simmer. Dissolved sugar ensures a smooth panna cotta without grit.

Blooming and incorporating the gelatin

Sprinkle the gelatin evenly over the 1/4 cup of cold water to “bloom” it — this allows the gelatin granules to hydrate and swell so they dissolve uniformly. After about 5 minutes, the gelatin will look like a soft sponge in the water. Add the bloomed gelatin to the warm (not boiling) coconut-cream mixture and whisk until completely dissolved. If any tiny lumps remain, a quick pass through a fine mesh sieve will remove them.

Pouring and setting the panna cotta layer in the tart shell

Allow the panna cotta mixture to cool for 5–10 minutes at room temperature; this reduces the chance of condensation inside the tart shell and prevents the shell from softening from hot liquid. Pour carefully into the pre-made tart shell — if the shell is delicate, pour over the back of a spoon to reduce splashing. Place the tart in the fridge on a level surface and chill until the panna cotta is set, about 4 hours. You can also chill overnight for a firmer set and easier slicing.

Building the fruit layer

Prepare your mango and passionfruit purees while the panna cotta chills. Use ripe mangoes blended until smooth (strain if needed to remove fibers), and passionfruit pulp (strained to remove seeds if you prefer a smooth top). Once the panna cotta is set, gently pour the two purees either separately (mango first, then passionfruit) for a layered look, or swirl them together for a marbled effect. Chill again for at least 30–60 minutes to allow the fruit layer to firm slightly.

Final garnishes and presentation

Before serving, add fresh mango slices and spoonfuls of passionfruit pulp on top. The bright seeds and vivid orange-yellow colors make a striking contrast to the creamy white panna cotta. For an extra flourish, grate a little lime zest over each slice or scatter a few mint leaves to add freshness.

Practical notes on timing and make-ahead

This tart is an excellent make-ahead dessert: prepare the panna cotta layer a day ahead, add the fruit layer the morning of serving, and finish with fresh fruit just before presenting. The gelatin needs time to fully set, so plan for at least 4 hours in the refrigerator after pouring the panna cotta.

Why the balance of ingredients matters

Coconut milk contributes tropical aroma and richness while heavy cream provides the silky, luxurious mouthfeel associated with classic panna cotta. Using both gives you the coconut flavor without sacrificing texture. The sugar amount is moderate to let the fruit purees shine; adjust only slightly if your mangoes are extremely sweet.

Best Way to Store Mango Passionfruit Coconut Panna Cotta Tart

Refrigeration: Store covered in the refrigerator at 36–40°F (2–4°C) — 3–4 days.
Freezing: Not recommended for the set tart because the texture of panna cotta becomes grainy after freezing and thawing. If you must freeze, wrap tightly and freeze at 0°F (-18°C) up to 1 month; thaw slowly in the refrigerator and expect some textural change.
Short-term transport: Keep chilled on ice packs and serve within 4–6 hours if taking to picnics or potlucks to keep gelatin stable.

Serving Suggestions for Mango Passionfruit Coconut Panna Cotta Tart

Slice with a hot, dry knife for clean edges: dip the knife in hot water, wipe dry, and slice in one smooth motion. Repeat between cuts.
Pairing ideas: Serve with a light sparkling wine (Prosecco or Cava) or a citrusy iced tea to complement the tropical flavors. A short espresso works as a bitter counterpoint if serving after a heavy meal.
Plating: Put a single slice on a chilled dessert plate, add a few extra dots of passionfruit pulp around the edge, and place a fan of thin mango slices across the top. A few small edible flowers or micro-mint leaves elevate the presentation for dinner parties.

Tips to make Mango Passionfruit Coconut Panna Cotta Tart (Q&A style)
Q: How can I prevent the panna cotta from being grainy?
A: Make sure the sugar is fully dissolved in the warm cream mix and that the gelatin completely dissolves — strain the mixture if needed and avoid boiling.

Q: My tart shell got soggy. How can I stop that?
A: Blind-bake the tart shell briefly (even if pre-made) to create a barrier, or brush a very thin layer of melted chocolate or a light apricot glaze on the shell’s interior before pouring panna cotta.

Q: I don’t have passionfruit — what can I use instead?
A: Substitute with 1/2 cup of guava or pineapple puree for a similarly bright, slightly acidic layer.

Q: Can I make this vegan?
A: Replace gelatin with agar-agar (see Variation 1) and use full-fat coconut cream in place of heavy cream, adjusting the setting agent per package instructions.

Variations

Vegan agar-agar version (bullet style): Replace the 2 teaspoons of gelatin with 2 teaspoons powdered agar-agar, but note agar sets firmer and faster. Bring the coconut milk and cream alternative to a boil with the agar so it activates, simmer for 2 minutes, then pour. Texture will be a touch firmer and less creamy than gelatin panna cotta, but the tropical flavor will still shine.
Crust and fruit swaps (paragraph style): If you want a different textural contrast, use a nut-based crust (ground almonds or macadamias mixed with a little melted butter and sugar) instead of a shortcrust shell. For the fruit layer, try a mango-mango or mango-lime curd to increase citrus brightness, or add a thin layer of passionfruit gelée for extra gloss.

FAQs

Q: How long will the panna cotta take to set?
A: Typically about 4 hours in the refrigerator for a firm set; overnight is safest.

Q: Can I use canned mango or passionfruit puree?
A: Yes, good-quality canned or frozen purees work fine — taste and adjust sugar if canned fruit is sweetened.

Q: What’s the best way to slice neat pieces?
A: Warm a sharp knife in hot water and dry it before slicing; wipe the knife between cuts.

Q: My passionfruit has a lot of seeds — should I strain them?
A: Leave them if you like the crunch and visual pop; strain if you want a smooth, glossy fruit layer.

Q: Is there a substitute for heavy cream to lighten the tart?
A: You can use half-and-half or an extra cup of full-fat coconut milk for a lighter or dairy-free option, though texture will vary slightly.

Q: Can I make individual panna cotta tarts?
A: Absolutely. Use mini tart shells or small rings and scale the filling accordingly. Reduce chilling time slightly for smaller molds.

Additional tips, troubleshooting, and presentation ideas

Texture tweaks: If you want a silkier set, reduce gelatin slightly (by about 1/4 teaspoon) for a softer wobble; increase by the same amount for a firmer cut. Keep records — slight changes to coconut milk brands affect gelling strength.
Sweetness balancing: Taste your mango and passionfruit purees before adding them on top. If they’re tart, add a tablespoon or two of sugar or honey; if too sweet, thin slightly with a splash of fresh lemon or lime juice to add lift.
Decorating like a pro: Use a small offset spatula to smooth fruit layers and a tiny squeeze bottle for precision dots of passionfruit pulp. For a glossy finish, brush a light neutral gel or warmed apricot jam thinned with a teaspoon of water over sliced mango.

Make-ahead strategy

Level 1 (most make-ahead): Make panna cotta and chill until set up to 24 hours in advance. Keep covered. Add fruit purees 2–4 hours before serving and garnish just before serving.
Level 2 (party prep): Assemble the entire tart (including fresh fruit) early in the morning for an evening event, keeping it tightly covered and chilled; be mindful that fresh fruit can weep — store garnishes separately and add them just before presenting.

Nutritional and dietary notes

This dessert is moderately rich due to heavy cream and coconut milk. For lighter calories, substitute half the heavy cream with whole milk or use a lighter crust. For dairy-free, use coconut cream and agar-agar as mentioned under variations.

A few creative spins for seasonal menus

Summer party: Make several mini tarts and top each with a flaming lime brûlée (lightly torch a sprinkle of superfine sugar on top of the mango).
Holiday twist: Add a touch of grated ginger to the panna cotta and swap mango for poached stone fruits for a winter-appropriate flavor.
Elegant dinner party: Serve thin slices with a quenelle of lightly sweetened mascarpone and a mint sprig, and pair with a late-harvest Riesling or a ginger-lemon mocktail.

Conclusion

For another take on this flavor pairing with a slightly different presentation, you may enjoy the Mango Passionfruit Coconut Panna Cotta Tart – Little Vintage Baking which explores a similar tropical combination. If you’d like a simpler panna cotta focused solely on passionfruit and coconut, the Passionfruit Coconut Panna Cotta – A Classic Twist is a helpful reference with variations you can borrow.