Indian-Spiced Keto Coconut Panna Cotta with Mango Coulis

Allergens

Tree Nuts (Almond, Coconut)

Ingredients

• Coconut Panna Cotta:
• 1 can (13.5 oz) full
• fat coconut milk
• 1/2 cup unsweetened almond milk
• 2 tbsp granulated erythritol
• 1 tbsp unflavored gelatin powder
• 1/4 tsp cardamom powder
• 1/4 tsp ground cinnamon
• A pinch of saffron threads
• 1 tsp vanilla extract Mango Coulis:
• 2 ripe mangoes, peeled and pitted
• 1 tbsp granulated erythritol
• 1/4 cup unsweetened almond milk
• A pinch of ground cardamom

Instructions

1. For the Panna Cotta:
2. In a small bowl, combine gelatin with 1/4 cup of water and let it bloom for 5 minutes.
3. In a saucepan, heat coconut milk, almond milk, and erythritol over low heat until erythritol is dissolved.
4. Add cardamom, cinnamon, and saffron threads stir well and remove from heat.
5. Add bloomed gelatin to the saucepan and whisk until fully combined. Stir in vanilla extract.
6. Pour the mixture into individual ramekins or molds, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. For the Mango Coulis:
7. In a blender, combine peeled, pitted mangoes, erythritol, almond milk, and ground cardamom. Blend until smooth.
8. Strain the mixture through a fine mesh sieve to remove any solids.

Chef’s Insight

This dessert is perfect for a brunch gathering, as it combines the warmth of Indian spices with the refreshing taste of mango.

Notes

Ensure the mango coulis is strained well to achieve a smooth consistency.