Keto Filipino Coconut Panna Cotta with Mango Salsa

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

1. In a saucepan, combine the heavy whipping cream, almond milk, erythritol, and vanilla extract. Heat over low heat until the erythritol has fully dissolved.
2. Sprinkle gelatin over the warm mixture to bloom for about two minutes.
3. Stir the mixture until the gelatin is completely dissolved, then stir in the shredded coconut.
4. Pour the mixture into two serving dishes and refrigerate for at least 4 hours or until fully set.
5. 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.
6. 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.