Exquisite Polynesian Coconut Panna Cotta with Mango-Passion Fruit Sauce (Keto-Friendly)

Allergens

Nuts

Ingredients

• 2 cups full
• fat coconut milk
• 1/2 cup granulated erythritol (keto
• friendly sweetener)
• 1 teaspoon vanilla extract
• 1 tablespoon unflavored gelatin powder
• 1/4 cup cold water
• 1 1/2 cups fresh mango, diced
• 3 passion fruits, halved and pulp separated from seeds
• 1/4 teaspoon ground cinnamon
• 1 tablespoon chopped macadamia nuts

Instructions

1. a. In a medium saucepan, combine coconut milk and erythritol, and heat over low heat until erythritol dissolves. Remove from heat and add vanilla extract. b. In a small bowl, mix gelatin with cold water and let it bloom for 2 minutes. Add the bloomed gelatin to the coconut milk mixture and stir until fully combined. c. Pour the mixture into four ramekins or dessert cups and refrigerate for at least 4 hours or overnight until set. d. In a blender, combine mango, passion fruit pulp, and ground cinnamon. Blend until smooth to create the tropical sauce. Strain through a fine mesh sieve into a bowl, pressing to extract all juices. e. Top each panna cotta with the strained mango passion fruit sauce and sprinkle with chopped macadamia nuts before serving.

Chef’s Insight

Balance the flavors by adjusting the cinnamon and sweetener as needed to suit your taste.

Notes

Chill the coconut milk cans before using for better results.