“Exquisite Keto-Friendly Vietnamese Coconut Panna Cotta with Mango Sauce”

Allergens

None

Ingredients

• 1 can (13.5 oz) full
• fat coconut milk
• 1/2 cup Swerve or erythritol granulated sweetener
• 2 tablespoons unflavored gelatin powder
• 1/4 teaspoon vanilla extract
• Pinch of sea salt
• 1 large mango, peeled and diced
• 1 tablespoon lime juice
• Fresh mint leaves, for garnish

Instructions

1. In a small saucepan, combine coconut milk, sweetener, gelatin, vanilla extract, and sea salt. Whisk to combine and let it sit for a few minutes until the gelatin is bloomed. Place the saucepan over low heat and stir continuously until the sweetener has dissolved and the gelatin has fully dissolved (about 5 7 minutes). Remove from heat and allow the mixture to cool slightly, but not set. Divide the mixture among six small ramekins or dessert cups. Refrigerate for at least 4 hours or until set. In a blender, combine diced mango, lime juice, and a tablespoon of sweetener (adjust to taste). Blend until smooth and slightly thickened. Strain the mixture through a fine mesh sieve into a bowl and refrigerate until ready to use. To serve, top each panna cotta with a dollop of the mango sauce, a sprig of mint, and enjoy!

Chef’s Insight

To enhance the flavor and creaminess of the panna cotta, you can use coconut cream instead of full-fat coconut milk.

Notes

This recipe can be easily doubled or tripled for larger gatherings.