Keto Coconut Panna Cotta with Mango Salsa

Allergens

None

Ingredients

• 1 can (13.5 oz) full
• fat coconut milk 2 tbsp granulated erythritol or keto
• friendly sweetener 1 tsp vanilla extract 1/2 cup unflavored gelatin powder 1/4 cup cold water For Mango Salsa: 2 ripe mangoes, diced 1 tbsp lime juice 1 tbsp granulated erythritol or keto
• friendly sweetener A pinch of salt

Instructions

1. In a medium saucepan, whisk together coconut milk and sweetener until well combined. Heat the mixture over medium heat until it begins to steam but not boil. In a small bowl, combine gelatin with cold water and let it bloom for 5 minutes. Once the coconut mixture is hot, remove from heat and stir in the bloomed gelatin until fully dissolved. Add vanilla extract and mix well. Pour the mixture into 4 ramekins or molds, and refrigerate for at least 4 hours or until firm. For the Mango Salsa, combine diced mangoes, lime juice, sweetener, and a pinch of salt in a bowl. Mix well and let it sit to allow flavors to meld. To serve, gently run a knife around the edge of each panna cotta and carefully invert onto individual plates. Top with Mango Salsa and enjoy!

Chef’s Insight

The balance of creamy coconut and zesty mango creates an explosion of flavors that will leave you craving more.

Notes

Be sure to use full-fat coconut milk for the best texture and mouthfeel.