No bake coconut and mango panna cotta pie

Panna cotta pie

It feels like it’s been hot forever. Autumn, what Autumn?

I know that some (most) people are over it, but I can’t tell you how happy I am with never-ending summer. The sunshine! The warmth! It’s like being wrapped up in a constant hug (or a thousand and two woollen jumpers). Happy happy happy!

Panna cotta pie

Sadly for my colleagues (who tend to receive most of my output) the heatwave has meant that I’ve been staying away from baking. There’s no way I’m going to turn on the oven unless I have to. The house is hot enough as it is since I avoid turning the air conditioning on (it’s for guests… hah…)

So when I offered to take dessert to lunch at a friend’s place, I tried to think of something that didn’t require baking, deciding on this no bake panna cotta pie.

Panna cotta pie

It’s super, super easy. It’s basically this panna cotta recipe on top of a biscuit base made with Nice biscuits and melted butter. If I hadn’t been feeling so lazy, I would’ve made the coconut panna cotta and mango layers separate, but since I couldn’t be bothered I just mixed the mango into the coconut. It was fine and still good, but separate would’ve been better. Damn my laziness. (Look, it was hot.)

Since it’s going to be hot here for a while longer, if you’re after another no-bake dessert, I’d suggest this recipe for a lime chiffon pie. Or do you have a favourite no bake dessert to share?

No bake coconut and mango panna cotta pie

Rating: 31

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 5 hours

Yield: 10 servings

No bake coconut and mango panna cotta pie


    For the base:
  • 250g Nice biscuits
  • 125g melted butter
  • For the panna cotta layer:
  • 300g mango flesh
  • 2 x 400ml cans of coconut milk
  • 1 teaspoon mango essence
  • 1/2 teaspoon salt
  • 30g /1/3 cup sugar
  • 1 tablespoon gelatine
  • 2 tablespoons hot water
  • For the topping:
  • Couple of tablespoons of shredded coconut


    For the base
  1. Grease a deep 23cm pie dish or springform pan.
  2. In a food processor, process the biscuits until they are fine crumbs. Add the melted butter and process to combine. Press the biscuit mixture firmly into the base and side of your greased dish/pie. Refrigerate for 30 minutes.
  3. For the filling
  4. Cut the cheeks off the mangoes and peel the skin off. Place the mango, sugar and water into the jug of a blender and blend until smooth. Strain the mango mixture through a sieve and set aside.
  5. Add the coconut cream, sugar, mango essence and salt into a saucepan. Place on medium heat and cook until heated through, or until the sugar is all melted.
  6. Add the mango mixture to it.
  7. Place the gelatine powder into a small bowl and add the hot water. Whisk well until the gelatine dissolves.
  8. Add the gelatine powder into the coconut mixture and stir to combine.
  9. Pour the mixture on top of the prepared biscuit base. Cover and place in the fridge for 4-6 hours, or until fully set.
  10. When the pie is set, dry roast the shredded coconut in a hot, dry pan until lightly brown and toasted. Scatter on top of the pie and serve.