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Mango Panna Cotta Coconut Cheesecake

Mango Panna Cotta Coconut Cheesecake

 Mango Panna Cotta Coconut Cheesecake 


For the Crust:

  • 1 and 1/2 cups (225g) digestive biscuits or graham crackers, crushed
  • 1/2 cup (115g) unsalted butter, melted
  • 1 and 1/4 cups (150g) sweetened shredded coconut

For the Cheesecake Layer:

  • 16 ounces (454g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240ml) coconut cream
  • 1/2 cup (120ml) whole milk
  • 1 tablespoon powdered gelatin
  • 1/4 cup (60ml) cold water
  • 1 teaspoon vanilla extract

For the Panna Cotta Layer:

  • 1 and 1/2 cups (360ml) heavy cream
  • 1 ripe mango, peeled and diced
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon powdered gelatin
  • 1/4 cup (60ml) cold water

For Garnish:

  • Extra diced mango
  • Toasted coconut flakes


Prepare the crust: Lightly grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. 

Combine crushed biscuits, melted butter, and shredded coconut in a bowl. 

Press into the bottom of the pan and refrigerate.

Make the cheesecake layer: Beat the cream cheese and sugar together until smooth.

 In a saucepan, warm coconut cream and milk. 

Sprinkle gelatin over cold water to soften, then add to the coconut mixture until dissolved. Cool slightly and mix into the cream cheese. 

Stir in vanilla extract. 

Pour over the crust and refrigerate until set, about 2 hours.

Prepare the mango panna cotta: Puree diced mango until smooth. Heat heavy cream and sugar in a saucepan, then add the pureed mango.

 Sprinkle gelatin over cold water, let it soften, then add to the mango mixture until dissolved.

 Cool to room temperature, then gently pour over the set cheesecake layer. Refrigerate until the panna cotta layer is set, about 2 hours.

Garnish and serve: Before serving, top with extra diced mango and toasted coconut flakes.

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