Keto Caribbean Coconut Panna Cotta with Mango Sauce and Toasted Coconut Chips

Allergens

None

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened coconut milk
• 1/2 cup granulated erythritol or another keto
• friendly sweetener
• 3 tbsp unflavored gelatin powder
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1 cup fresh mango, diced
• 1/2 tsp lime zest
• 1/4 cup unsweetened shredded coconut

Instructions

1. In a medium saucepan, combine heavy cream, coconut milk, and sweetener. Heat over low heat until the sweetener has dissolved.
2. Remove from heat and sprinkle gelatin evenly on top. Allow it to soften for 2 3 minutes, then whisk vigorously until fully combined and dissolved.
3. Add cinnamon, nutmeg, and ginger. Stir well and allow the mixture to cool slightly.
4. Pour the mixture into 6 individual serving cups or ramekins. Refrigerate for at least 4 hours, or until set.
5. Meanwhile, prepare the mango sauce by combining diced mango and lime zest in a small bowl. Set aside.
6. Toast the shredded coconut in a dry pan over low heat until golden brown. Allow to cool.
7. Once panna cotta is set, top each with mango sauce and toasted coconut chips. Serve chilled.

Chef’s Insight

Use full-fat coconut milk to add more depth of flavor and creaminess to the panna cotta.

Notes

Use a sharp knife to cut the mango into small cubes.