Keto Coconut Panna Cotta with Raspberry Coulis

Allergens

Dairy, Coconut

Ingredients

• 1 1/2 cups heavy cream
• 3/4 cup canned coconut milk
• 1/4 cup granulated erythritol or sugar substitute
• 2 teaspoons vanilla extract
• 1/4 teaspoon sea salt
• 2 teaspoons unflavored gelatin powder
• 1/4 cup cold water
• 1 cup fresh raspberries
• 2 tablespoons granulated erythritol or sugar substitute

Instructions

1. In a medium saucepan, combine the heavy cream, coconut milk, erythritol or sugar substitute, vanilla extract, and sea salt. Heat over medium heat until the mixture is hot but not boiling. Remove from heat.
2. In a small bowl, mix the gelatin with the cold water and let it bloom for 5 minutes. Then, stir the gelatin into the warm cream mixture until completely dissolved.
3. Pour the mixture through a fine mesh strainer into a large measuring cup or pitcher. Allow it to cool slightly at room temperature for about 10 minutes, then cover and refrigerate for at least 4 hours or overnight until fully set.
4. To make the raspberry coulis, combine the fresh raspberries and erythritol or sugar substitute in a blender or food processor. Blend until smooth. Strain through a fine mesh strainer into a bowl to remove seeds. Refrigerate until ready to use.
5. To serve, gently warm the edges of the set panna cotta with your fingertips for easier removal from the mold. Carefully unmold onto individual plates or dessert glasses. Drizzle the raspberry coulis over the top and garnish with fresh raspberries.

Chef’s Insight

The subtle sweetness and rich coconut flavor make this dessert a luxurious treat for those following a Keto diet.

Notes

This recipe requires some advanced techniques and tools such as a fine-mesh strainer and individual dessert molds.