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Mango Passionfruit Coconut Panna Cotta Tart

Mango Passionfruit Coconut Panna Cotta Tart

Coconut panna cotta in a sweet tart shell topped with mango passionfruit gelée and fresh, seasonal fruit
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Prep Time 30 mins
Cook Time 27 mins
Chill 3 hrs
Total Time 3 hrs 57 mins
Course Dessert
Servings 8 servings


Coconut Panna Cotta

  • 1 ¾ cups (400ml) full fat coconut milk, canned
  • ¼ cup (50g) granulated sugar
  • pinch of salt
  • 2 tablespoons whole milk
  • 1 packet unflavored gelatin
  • 1 teaspoon pure vanilla bean paste

Mango Passionfruit Gelée

  • 1/2 cup (90g) mango purée
  • 1/2 cup (90g) passionfruit purée
  • 2 tablespoons granulated sugar
  • 1 ¼ teaspoons unflavored gelatin


Make the panna cotta.

  • In a medium saucepan, combine the coconut milk, granulated sugar and pinch of salt.
  • Place the sauce pan over low heat and cook until the sugar is dissolved and the mixture is hot. Do not let the mixture simmer or boil.
  • Put the milk in a small and sprinkle the gelatin over the top. Let it bloom for 5 minutes.
  • Whisk the vanilla bean paste into the milk mixture, followed by the bloomed gelatin.
  • Whisk the milk mixture until gelatin is completely melted. Let the mixture cool to warm.
  • Pour the mixture into the tart shell, about ¾ full. Depending on the height of your tart pan, there may be extra milk mixture. Leave enough space for a thin layer of gelée.
  • Place the tart into the refrigerator to chill for 2-3 hours until set.

Make the mango passionfruit gelée.

  • In a small saucepan, pour in the mango and passionfruit purées and granulated sugar.
  • Sprinkle the gelatin on top. Let the gelatin bloom for 5 minutes.
  • Heat over medium-low heat until all the gelatin dissolves and the mixture is hot but not boiling. Cool until just warm.
  • Gently pour the mixture over the set panna cotta. Place the tart in the fridge to set for two hours.
  • Garnish with fresh fruit and serve chilled.
Keyword gelée, mango passionfruit, panna cotta, panna cotta tart
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