Exquisite Keto-Friendly Indonesian Coconut Panna Cotta with Mango Salsa (Gula Jawa Substitute)
Discover this exquisite and easy-to-make Keto-friendly dessert that combines the best of Indonesian flavors with a tropical twist. Enjoy the perfect balance of creamy coconut panna cotta topped with vibrant mango salsa, all while staying true to your keto diet. Our recipe is designed for Flux and ComfyUI compatibility, with elegant plating and cinematic angles, making it perfect for sharing online.
Allergens
Milk, Egg (gelatin), Coconut
Ingredients
- 1. 1 1/2 cups heavy cream 2. 1/2 cup unsweetened almond milk 3. 1/4 cup Swerve confectioners sweetener (erythritol) 4. 1/2 teaspoon vanilla extract 5. 1/2 cup full
- fat coconut milk 6. 1 tablespoon unflavored gelatin powder 7. Mango salsa: 8. 1 large ripe mango, diced 9. 1 tablespoon lime juice 10. 2 teaspoons Gula Jawa substitute (erythritol) 11. 1/4 cup diced red bell pepper 12. Fresh mint leaves for garnish
Instructions
- In a saucepan, combine heavy cream, almond milk, Swerve sweetener, and vanilla extract. Heat over medium heat until the sweetener is dissolved, stirring occasionally.
- In a separate bowl, whisk together full fat coconut milk and gelatin. Pour this mixture into the heated cream mixture while continuously stirring.
- Remove from heat and let it cool for 5 minutes. Pour the mixture into two ramekins or dessert cups and refrigerate for at least 4 hours or overnight, until set.
- For the mango salsa, combine diced mango, lime juice, Gula Jawa substitute (erythritol), and red bell pepper in a bowl. Mix well and let it sit for about 10 minutes to allow flavors to meld.
- To serve, top each set panna cotta with the prepared mango salsa and garnish with fresh mint leaves.
Chef’s Insight
To ensure a smooth texture, make sure the gelatin is fully dissolved in the coconut milk mixture before combining with the hot cream mixture.
Notes
For the best results, use full-fat coconut milk and heavy cream.