This mango passionfruit coconut panna cotta tart is a refreshing, tropical dessert that looks just as stunning as it tastes. With a buttery tart shell, a creamy coconut panna cotta filling, and a vibrant mango passionfruit gelée topping, I love making this for warm days when I want something cool, fruity, and elegant.

Why You’ll Love This Recipe

I like that this tart brings together three textures in one bite: the crisp cookie-like shell, the silky panna cotta, and the jewel-like gelée on top. The coconut milk adds a luscious creaminess without being heavy, while the mango and passionfruit give it a sweet-tart balance that feels like summer in every slice. What I enjoy most is that I can prepare it ahead of time, which makes it perfect for dinner parties or gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tart Shell

• 1 sweet tart crust, fully baked

Coconut Panna Cotta

• 1 ¾ cups full fat coconut milk, canned

• ¼ cup granulated sugar

• pinch of salt

• 2 tablespoons whole milk

• 1 packet unflavored gelatin

• 1 teaspoon pure vanilla bean paste

Mango Passionfruit Gelée

• ½ cup mango purée

• ½ cup passionfruit purée

• 2 tablespoons granulated sugar

• 1 ¼ teaspoons unflavored gelatin

Directions

1. To make the panna cotta, I heat coconut milk, sugar, and a pinch of salt in a saucepan until the sugar dissolves.

2. In a small bowl, I bloom the gelatin by sprinkling it over whole milk and letting it sit for 5 minutes.

3. I whisk the vanilla bean paste into the warm coconut mixture, then stir in the bloomed gelatin until it dissolves completely.

4. After cooling slightly, I pour the mixture into the baked tart shell, filling it about three-quarters full. I refrigerate for 2–3 hours until set.

5. For the gelée, I combine mango purée, passionfruit purée, and sugar in a saucepan. I sprinkle gelatin on top and let it bloom for 5 minutes.

6. I heat the mixture over medium-low until the gelatin melts, then let it cool until just warm.

7. I gently pour the gelée over the set panna cotta, then chill for 2 more hours until firm.

8. Before serving, I like to garnish with fresh fruit for a colorful finish.

Servings and timing

This tart serves 8 people. The prep time takes about 30 minutes, baking the tart shell around 27 minutes, and chilling requires at least 3 hours. Altogether, it takes about 4 hours, but most of that time is hands-off.

Variations

I sometimes change up the fruit purées depending on the season. Passionfruit pairs beautifully with pineapple or guava if I want a different tropical flavor. For a winter twist, I replace the mango with blood orange purée for a vibrant color and tangy taste. If I want a dairy base instead of coconut, I swap coconut milk for heavy cream to make it closer to traditional panna cotta.

Storage/Reheating

I keep this tart chilled in the refrigerator, covered loosely with plastic wrap or in an airtight container. It stays fresh for up to 3 days. I don’t reheat this tart since it’s meant to be served cold. If I prepare it ahead, I like to garnish with fresh fruit right before serving so it looks its best.

FAQs

Can I make the tart shell ahead of time?

Yes, I like to bake the tart shell a day ahead. Once it’s cooled, I keep it wrapped tightly at room temperature until I’m ready to fill it.

Can I use frozen mango and passionfruit purée?

Absolutely. I often use frozen purées—just thaw them completely before making the gelée. They work perfectly and save time.

What can I use if I don’t have passionfruit purée?

If passionfruit is hard to find, I sometimes use pineapple purée or even orange juice. It won’t taste the same, but it will still be tropical and delicious.

How do I prevent the gelée layer from sinking into the panna cotta?

I always make sure the panna cotta is fully set before pouring on the gelée. Cooling the gelée until just warm also helps it sit on top without melting the layer beneath.

Can I freeze this tart?

I don’t recommend freezing since the panna cotta and gelée can lose their texture after thawing. It’s best enjoyed fresh from the refrigerator.

Conclusion

This mango passionfruit coconut panna cotta tart is one of my favorite ways to celebrate tropical flavors in a beautiful, make-ahead dessert. I love the way the silky coconut base complements the bright fruit topping, all tucked into a crisp tart shell. Whether I serve it at a gathering or enjoy a slice on a hot day, this tart always feels refreshing, elegant, and satisfying.