“Caribbean Coconut Panna Cotta with Mango Salsa – Keto Dessert for a Tropical Escape”

Allergens

Dairy, Coconut

Ingredients

• 1 cup full
• fat coconut milk
• 1 cup heavy whipping cream
• 1/2 cup erythritol or keto
• friendly sweetener
• 1 teaspoon vanilla extract
• 1 tablespoon unflavored gelatin powder
• 1/4 cup cold water
• 1 ripe mango, diced
• 1/2 cup chopped pineapple
• 2 tablespoons finely chopped red onion
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon chopped cilantro

Instructions

1. In a small bowl, mix gelatin with cold water and set aside to bloom. In a saucepan, combine coconut milk, heavy whipping cream, erythritol, and vanilla extract over medium heat. Bring to a gentle simmer and cook until the sweetener is dissolved. Remove from heat and stir in the bloomed gelatin until completely dissolved. Pour the mixture into four ramekins or mold cups and refrigerate for at least 4 hours or until set. To prepare the mango salsa, combine diced mango, chopped pineapple, red onion, lime juice, and cilantro in a bowl. Mix well and let it rest in the refrigerator to allow flavors to meld. Once panna cotta is set, carefully unmold onto plates or serve directly from ramekins/mold cups. Top with mango salsa and garnish with additional cilantro or lime zest if desired.

Chef’s Insight

To ensure a silky texture, avoid overheating the coconut mixture. Also, use ripe but firm mangoes for optimal flavor and texture in the salsa.

Notes

Be sure to allow enough time for the panna cotta to set in the refrigerator before serving.