Keto Caribbean Coconut Panna Cotta with Mango Sauce
Discover this Keto Caribbean Coconut Panna Cotta recipe, a delectable low-carb dessert that combines creamy coconut and tangy mango in a rich, satisfying treat. Experience the tropics with every bite while staying within your Keto diet guidelines.
Allergens
None
Ingredients
- 2 cups full
- fat coconut milk
- 1/2 cup unsweetened almond milk
- 1/4 cup erythritol
- 1 tsp vanilla extract
- 1 tbsp unflavored gelatin powder
- 3 tbsp cold water
- 2 ripe mangoes, peeled and diced
- 1 tbsp lime juice
- Optional: Toasted coconut flakes for garnish
Instructions
- In a medium saucepan, combine coconut milk, almond milk, and erythritol. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sweetener. Remove from heat.
- In a small bowl, mix gelatin with cold water and let it bloom for 5 minutes. Once bloomed, add the gelatin mixture to the saucepan and whisk until fully combined.
- Add vanilla extract to the saucepan and stir.
- Pour the mixture into four ramekins or dessert dishes and refrigerate for at least 4 hours or until set.
- In a separate bowl, combine diced mangoes and lime juice. Let it sit for about 10 minutes for the flavors to meld.
- Once the panna cotta is set, remove from the fridge. Top each with the mango sauce and optional toasted coconut flakes.
- Serve immediately and enjoy this Keto Caribbean delight!
Chef’s Insight
For an extra touch of luxury, you can drizzle a bit of caramelized coconut over the panna cotta before serving.
Notes
For the best flavor and texture, use full-fat coconut milk and fresh ripe mangoes.