Coconut Black Tea and Mango Panna Cotta
A silky panna cotta infused with coconut black tea, layered with fresh mango purée — a tropical, lightly sweet dessert that doubles down on the tea's own flavor.
This panna cotta leans all the way into coconut black tea's tropical character instead of fighting it. Steeping the tea directly in warm cream and coconut milk infuses the custard with both the tea's malty depth and its natural coconut aroma, so the final dessert tastes like the tea itself, just creamier and gently sweetened.
Using coconut milk alongside dairy cream doubles down on the coconut theme without making the dessert taste artificial — the tea's flavoring and the coconut milk's natural fat reinforce each other rather than competing. A short, careful steep keeps the tannins from making the custard bitter.
The mango layer is what makes this dessert sing. Its bright, slightly tart sweetness cuts through the panna cotta's richness, echoing the tropical theme while adding acidity the tea and coconut milk alone don't provide.
Serve chilled, straight from the glass or unmolded onto a plate. A few toasted coconut flakes on top add crunch and tie the presentation back to the tea that flavors the whole dessert.
Ingredients
- 1 cup heavy cream
- 1 cup full-fat coconut milk
- 3 tbsp loose coconut black tea (or 4 tea bags)
- 1/3 cup sugar
- 2 tsp powdered gelatin
- 3 tbsp cold water
- 1 tsp vanilla extract
- 2 ripe mangoes, peeled and diced
- 1 tbsp lime juice
- 1 tbsp honey
- Toasted coconut flakes, for garnish
How to make it
- 1Sprinkle gelatin over the cold water in a small bowl and let it bloom for 5–10 minutes.
- 2Heat the cream, coconut milk, and sugar in a saucepan until just simmering. Remove from heat, add the tea, cover, and steep for 5 minutes. Strain through a fine sieve.
- 3Whisk the bloomed gelatin and vanilla into the warm tea-infused cream until fully dissolved.
- 4Divide the mixture among 4–6 glasses or ramekins. Refrigerate at least 4 hours, until fully set.
- 5While the panna cotta sets, blend the mango with lime juice and honey until smooth to make the purée.
- 6Spoon the mango purée over the set panna cotta just before serving, and finish with a sprinkle of toasted coconut flakes.
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