Keto Coconut Lime Panna Cotta

Allergens

Coconut, Dairy

Ingredients

• 1 can (13.5 oz) full
• fat coconut milk
• 2 tbsp granulated sugar substitute
• 2 tsp lime zest
• 2 tbsp lime juice
• 1/4 cup heavy cream
• 2 tsp unflavored gelatin powder
• 3 tbsp cold water
• Mint leaves and lime slices for garnish

Instructions

1. In a small bowl, combine the gelatin with cold water and let it bloom for 5 minutes.
2. In a saucepan, combine coconut milk, sugar substitute, lime zest, and lime juice. Heat over low heat until the sugar substitute dissolves.
3. Slowly whisk in the bloomed gelatin into the coconut mixture and continue to heat until fully dissolved. Remove from heat and let it cool for a few minutes.
4. In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the cooled coconut mixture gently.
5. Pour the mixture into 2 ramekins or dessert cups and refrigerate for at least 4 hours or overnight to set.
6. Before serving, top each panna cotta with fresh mint leaves and lime slices.

Chef’s Insight

The delicate balance of coconut and lime flavors makes this dessert a showstopper for any Keto-friendly gathering.

Notes

This dessert is perfect for a low-carb or Keto diet.