Mango Panna Cotta Coconut Cheesecake: A Tropical Delight You Can’t Resist

Summary

Experience a slice of paradise with this Mango Panna Cotta Coconut Cheesecake. This luscious dessert combines the creamy richness of coconut cheesecake with the smooth, fruity layer of mango panna cotta. Perfect for summer gatherings, tropical-themed parties, or when you simply crave something exotic and sweet.

Prep Time: 40 minutes

Cook Time: 1 hour

Chill Time: 4 hours

Total Time: 5 hours 40 minutes

Servings: 12 slices

Calories: Approximately 420 per serving

Course: Dessert

Cuisine: Italian, Fusion

Ingredients

For the Crust:

• 200g digestive biscuits (or graham crackers)
• 100g unsalted butter, melted
• 2 tbsp shredded coconut

For the Coconut Cheesecake Layer:

• 500g cream cheese, softened
• 200ml coconut cream
• 150g granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp cornstarch

For the Mango Panna Cotta Layer:

• 400ml mango puree (fresh or canned)
• 200ml heavy cream
• 100ml whole milk
• 80g granulated sugar
• 10g gelatin powder (or 5 sheets)
• 2 tbsp cold water

Garnish:

• Fresh mango slices
• Toasted coconut flakes
• Mint leaves

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Saucepan
• Whisk
• Measuring cups and spoons
• Blender (if using fresh mango)
• Spatula

Instructions

1. Prepare the Crust:

1. Preheat the oven to 175°C (350°F).
2. Crush the digestive biscuits into fine crumbs using a food processor.
3. In a bowl, mix the crumbs with melted butter and shredded coconut.