Exquisite Polynesian Coconut Panna Cotta with Mango-Passion Fruit Sauce (Keto-Friendly)

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup granulated erythritol (keto-friendly sweetener)
• 1 teaspoon vanilla extract
• 1 tablespoon unflavored gelatin powder
• 1/4 cup cold water
• 1 1/2 cups fresh mango, diced
• 3 passion fruits, halved and pulp separated from seeds
• 1/4 teaspoon ground cinnamon
• 1 tablespoon chopped macadamia nuts

Instructions

1. 1

   a. In a medium saucepan, combine coconut milk and erythritol, and heat over low heat until erythritol dissolves. Remove from heat and add vanilla extract. b. In a small bowl, mix gelatin with cold water and let it bloom for 2 minutes. Add the bloomed gelatin to the coconut milk mixture and stir until fully combined. c. Pour the mixture into four ramekins or dessert cups and refrigerate for at least 4 hours or overnight until set. d. In a blender, combine mango, passion fruit pulp, and ground cinnamon. Blend until smooth to create the tropical sauce. Strain through a fine-mesh sieve into a bowl, pressing to extract all juices. e. Top each panna cotta with the strained mango-passion fruit sauce and sprinkle with chopped macadamia nuts before serving.