“Keto Coconut Panna Cotta with Mango-Lime Sauce: A Tropical Malaysian Delight”

Allergens

None

Ingredients

• 1 1/2 cups full
• fat coconut milk
• 1/4 cup granulated erythritol (or other keto
• friendly sweetener)
• 1/2 teaspoon vanilla extract
• 1 tablespoon unflavored gelatin powder
• 3 tablespoons cold water
• 1 ripe mango, peeled and pitted
• 1 lime
• Fresh mint leaves for garnish

Instructions

1. In a small bowl, mix the gelatin with the cold water and let it sit for 5 minutes to bloom.
2. In a saucepan over medium heat, combine the coconut milk, erythritol, and vanilla extract. Cook until the sweetener has dissolved.
3. Add the bloomed gelatin into the saucepan, stirring continuously until fully incorporated. Remove from heat and let it cool slightly.
4. Divide the mixture between two serving dishes and refrigerate for at least 4 hours or until set.
5. For the mango lime sauce, blend the mango flesh with the lime zest and juice in a blender until smooth. Strain the mixture through a fine mesh sieve to remove any solids.
6. When ready to serve, drizzle the mango lime sauce over each set panna cotta. Garnish with fresh mint leaves for an extra burst of flavor and color.

Chef’s Insight

The use of coconut milk and vanilla extract evokes traditional Malaysian flavors, while the keto-friendly sweetener ensures this dessert fits within a low-carb diet.

Notes

This recipe is perfect for those following a keto or low-carb diet. The use of full-fat coconut milk and a keto-friendly sweetener keeps the carb count low while still delivering a rich and satisfying dessert experience.