Enchanting Thai Coconut Panna Cotta with Mango Coulis

Allergens

Milk, Coconut

Ingredients

• 1. 2 cups heavy cream 2. 1/2 cup unsweetened coconut milk 3. 1/4 cup granulated erythritol or xylitol (for keto) 4. 2 tsp gelatin powder 5. 1 tsp vanilla extract 6. 2 ripe mangoes, peeled and diced 7. Juice of 1 lime 8. Fresh mint leaves for garnish

Instructions

1. In a saucepan over medium heat, combine heavy cream, coconut milk, and sweetener until the sweetener is dissolved. Stir in gelatin and vanilla extract, and whisk until the gelatin has completely dissolved.
2. Remove from heat and let the mixture cool to room temperature. Pour into 2 individual ramekins or dessert dishes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
3. For the mango coulis, blend diced mangoes and lime juice in a blender until smooth. Strain through a fine mesh sieve to remove any pulp. Refrigerate until ready to serve.
4. To serve, gently warm the top of each panna cotta with a blowtorch for 10 seconds or until slightly golden. Top with mango coulis and garnish with fresh mint leaves.

Chef’s Insight

This dessert showcases the perfect blend of flavors and textures - the creaminess of coconut, the tanginess of mango, and the crunch of mint leaves.

Notes

This recipe is keto-friendly and low in carbs. Adjust the sweetener to your desired level of sweetness.