Exotic Keto Sri Lankan Dessert: Coconut-Almond Love Affair

Allergens

Nuts (Almond)

Ingredients

• 1. 2 cups unsweetened almond milk (for keto) 2. 4 oz almond flour (for keto) 3. 1 cup coconut cream 4. 1/4 cup granulated stevia 5. 1 tbsp vanilla extract 6. 1/2 tsp sea salt 7. 1/4 tsp xanthan gum 8. 1 cup unsweetened shredded coconut, toasted 9. 1/2 cup almonds, toasted and chopped

Instructions

1. In a medium saucepan, combine the almond milk and stevia. Heat on low until the sweetener is fully dissolved.
2. Add the vanilla extract, salt, and xanthan gum, stirring well. Gradually incorporate the almond flour while whisking to avoid lumps.
3. Continue cooking on low heat, stirring constantly, until the mixture thickens and resembles a pudding consistency. Remove from heat and let it cool for about 10 minutes.
4. In a separate bowl, whip the coconut cream with an electric mixer until stiff peaks form. Fold in the almond milk mixture gently.
5. Divide the mousse into four serving dishes, smoothing the tops. Chill them in the refrigerator for at least 2 hours or until set.
6. Before serving, sprinkle each dish with toasted shredded coconut and chopped almonds. Enjoy your low carb keto dessert!

Chef’s Insight

The combination of coconut and almond provides both a rich, creamy mouthfeel and a satisfying crunch, perfect for those following a keto diet.

Notes

This recipe is best enjoyed chilled and freshly made for optimal taste and texture.