Keto-Friendly Indonesian Coconut Panna Cotta with Mango Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups full
• fat coconut milk 1 cup heavy cream 1/4 cup granulated erythritol 1 tablespoon unflavored gelatin powder 1/2 teaspoon vanilla extract A pinch of salt For the Mango Sauce: 2 cups fresh or frozen mango chunks 1/4 cup granulated erythritol 1 tablespoon lime juice

Instructions

1. In a medium saucepan, combine coconut milk, heavy cream, erythritol, and a pinch of salt. Heat the mixture over medium heat until it starts to simmer, then remove from heat.
2. In a small bowl, mix gelatin with 1/4 cup cold water and let it bloom for 2 minutes.
3. Add the bloomed gelatin into the warm milk mixture and stir until fully dissolved. Stir in vanilla extract.
4. Pour the mixture through a fine mesh sieve into individual ramekins or a large mold. Cover and refrigerate for at least 4 hours or overnight to set. e) For the mango sauce, blend mango chunks, erythritol, and lime juice in a blender until smooth. Strain the mixture through a fine mesh sieve and refrigerate until needed. f) To serve, unmold each panna cotta onto individual plates and drizzle with the chilled mango sauce.

Chef’s Insight

To unmold the panna cotta, dip the bottom of the ramekin in hot water for a few seconds, then carefully turn it upside down onto the plate

Notes

Use full-fat coconut milk and heavy cream for the best keto results