Keto Vietnamese Coconut Panna Cotta with Mango Sauce

Allergens

Dairy, Coconut

Ingredients

• 1 1/2 cups unsweetened coconut milk
• 1/2 cup full
• fat sour cream
• 1/4 cup granulated erythritol
• 2 tbsp unflavored gelatin powder
• 3/4 cup heavy whipping cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• For Mango Sauce:
• 2 cups fresh or frozen mango chunks
• 1/4 cup granulated erythritol
• 1 tbsp lemon juice

Instructions

1. In a small bowl, mix the gelatin with 1/3 cup of coconut milk and let it bloom for 5 minutes.
2. In a medium saucepan, combine the remaining coconut milk, sour cream, erythritol, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Heat over low heat until the erythritol is dissolved, stirring occasionally to prevent scorching.
3. Add the bloomed gelatin into the saucepan and whisk until fully incorporated. Remove from heat and let it cool for a few minutes.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Slowly fold the whipped cream into the cooled coconut mixture until well combined.
6. Divide the panna cotta mixture among six 6 ounce ramekins or molds, and refrigerate for at least 4 hours or overnight to set.
7. For the mango sauce, blend the mango chunks, erythritol, and lemon juice in a blender until smooth. Strain the mixture through a fine mesh strainer to remove any solids. Refrigerate until ready to serve.
8. To serve, run a knife around the edge of each ramekin and carefully unmold onto individual plates. Top with the mango sauce and garnish with a sprig of mint if desired.

Chef’s Insight

The use of exotic spices like cinnamon and nutmeg elevates this keto dessert to new heights, while still staying true to its Vietnamese roots.

Notes

This recipe can be made dairy-free by using a plant-based sour cream and heavy cream alternative.