Keto Filipino Coconut Panna Cotta with Mango Salsa
Enjoy a delightful and keto-friendly Filipino Coconut Panna Cotta with Mango Salsa recipe that brings together creamy coconut and zesty mango flavors in a delicious low carb dessert.
Allergens
Nuts (Macadamia nuts)
Ingredients
- 1. 1 cup heavy whipping cream 2. 1/4 cup unsweetened almond milk 3. 1/3 cup granulated erythritol 4. 1 teaspoon vanilla extract 5. 1 tablespoon unflavored gelatin powder 6. 1/4 cup unsweetened shredded coconut 7. 1 ripe mango, diced 8. 2 tablespoons chopped macadamia nuts 9. Zest and juice of one lime
Instructions
- In a saucepan, combine the heavy whipping cream, almond milk, erythritol, and vanilla extract. Heat over low heat until the erythritol has fully dissolved.
- Sprinkle gelatin over the warm mixture to bloom for about two minutes.
- Stir the mixture until the gelatin is completely dissolved, then stir in the shredded coconut.
- Pour the mixture into two serving dishes and refrigerate for at least 4 hours or until fully set.
- To make the mango salsa, combine diced mango, macadamia nuts, lime zest, and lime juice in a small bowl. Mix well and let it rest in the fridge for about 30 minutes.
- Before serving, top each set panna cotta with the prepared mango salsa.
Chef’s Insight
Make sure to use a good quality gelatin for the best texture.
Notes
The erythritol is used as a sugar substitute to keep the dessert keto-friendly.