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Mango Passionfruit Coconut Panna Cotta Tart

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A tropical showstopper featuring a crisp tart shell layered with silky coconut panna cotta and a vibrant mango–passionfruit gelée. This elegant make-ahead dessert brings a trio of textures—crisp, creamy, and jewel-like—that evoke warm-weather flavor in every bite.

  • Author: Sophia
  • Prep Time: 30 minutes (+ baking tart shell cooling)
  • Cook Time: 10 minutes total
  • Total Time: Approximately 4 hours (most time is chilling)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop & Chill Assembly
  • Cuisine: Fusion (Modern Patisserie)
  • Diet: Vegetarian

Ingredients

  • **Tart Shell**: 1 fully-baked sweet tart crust
  • **Coconut Panna Cotta Filling**:
    • 1 ¾ cups full-fat coconut milk (canned)
    • ¼ cup granulated sugar
    • Pinch of salt
    • 2 tbsp whole milk
    • 1 packet (approx. 2 ½ tsp) unflavored gelatin
    • 1 tsp pure vanilla bean paste
  • **Mango Passionfruit Gelée**:
    • ½ cup mango purée
    • ½ cup passionfruit purée
    • 2 tbsp granulated sugar
    • 1 ¼ tsp unflavored gelatin

Instructions

  1. **Bloom gelatin**: Sprinkle gelatin over milk (for panna cotta) or over fruit purée and let stand 5 minutes to hydrate. :contentReference[oaicite:1]{index=1}
  2. **Make coconut panna cotta**: In a saucepan, gently heat coconut milk, sugar, and salt until sugar dissolves (avoid boiling to maintain smooth texture). :contentReference[oaicite:2]{index=2}
  3. Remove from heat, whisk in vanilla paste and bloomed gelatin until fully dissolved. Let cool slightly before pouring into tart shell. Chill 2–3 hours until set.
  4. **Prepare gelée**: In a separate saucepan, combine mango and passionfruit purées with sugar. Sprinkle gelatin on top and let bloom 5 minutes.
  5. Warm gently over low heat until gelatin melts; do not boil.
  6. Let gelée cool until just warm. Carefully pour over set panna cotta layer. Chill another 2 hours until firm.
  7. **Finish & serve**: Garnish with fresh fruit or passionfruit seeds for a colorful finish.

Notes

  • Blooming gelatin ensures smooth, even setting without lumps. Sprinkle it over cool liquid and let hydrate for at least 3–5 minutes. :contentReference[oaicite:3]{index=3}
  • Avoid boiling the creamy base—you’ll melt gelatin strength and risk curdling. Keep it below simmer. :contentReference[oaicite:4]{index=4}
  • Use just enough gelatin for a delicate wobble—not too firm or rubbery. Typical ratio is about 1 packet per 3 cups liquid. :contentReference[oaicite:5]{index=5}
  • Chill time is critical; let each layer fully set before adding the next for clean visual distinction.
  • High-acid fruit purées (like passionfruit) can interfere with gelatin’s setting power. Blooming gelatin separately helps mitigate this. :contentReference[oaicite:6]{index=6}

Nutrition

Find it online: https://savorymomskitchen.com/mango-passionfruit-coconut-panna-cotta-tart/