Keto Mango Coconut Panna Cotta

Allergens

None

Ingredients

• 1 cup unsweetened coconut milk
• 1/2 cup mango puree (from about 1 ripe mango)
• 1/4 cup granulated erythritol or another keto
• friendly sweetener
• 1 tablespoon unflavored gelatin powder
• 1/2 teaspoon vanilla extract
• Pinch of sea salt
• Fresh mint leaves and coconut flakes, for garnish

Instructions

1. In a small bowl, sprinkle the gelatin over 3 tablespoons of water. Allow it to bloom for about 5 minutes.
2. In a saucepan, combine coconut milk, mango puree, sweetener, vanilla extract, and sea salt. Stir well to dissolve the sweetener.
3. Heat the mixture over medium heat until it is just starting to simmer. Remove from heat and whisk in the bloomed gelatin until fully dissolved.
4. Pour the mixture into six 6 ounce ramekins or dessert glasses. Refrigerate for at least 4 hours, or until set.
5. Before serving, garnish each panna cotta with fresh mint leaves and coconut flakes.

Chef’s Insight

The key to a perfect keto panna cotta is using the right ratio of gelatin to liquid. Too much or too little can result in a dessert that is either too soft or too firm.

Notes

This recipe is low in carbs and sugar-free, making it an excellent choice for those following a ketogenic diet.