“Keto-Friendly Indonesian Coconut Panna Cotta with Palm Sugar Syrup”
Discover this amazing keto-friendly Indonesian coconut panna cotta recipe, made with coconut cream and infused with Indonesian palm sugar syrup, perfect for those craving a rich, creamy dessert while on a low-carb diet.
Allergens
Coconut, Almond
Ingredients
- 1 cup full
- fat coconut milk 1 cup unsweetened almond milk 1/2 cup palm sugar syrup (use keto
- friendly sweetener if preferred) 1 tablespoon gelatin powder 1 teaspoon vanilla extract A pinch of sea salt To garnish: toasted coconut flakes and fresh berries
Instructions
- a. In a small bowl, whisk together the gelatin with 1/2 cup of cold water and let it sit for about 5 minutes to soften. b. In a saucepan, combine the coconut milk, almond milk, palm sugar syrup (or keto friendly sweetener), vanilla extract, and sea salt. Heat the mixture over medium heat until it starts to steam, but not boil. c. Slowly add the softened gelatin into the warm liquid, stirring continuously until fully dissolved. Remove from heat and let it cool for a few minutes. d. Pour the mixture into two serving dishes and refrigerate for at least 4 hours or until set. e. When ready to serve, garnish with toasted coconut flakes and fresh berries.
Chef’s Insight
The balance of flavors in this dish is inspired by traditional Indonesian desserts, with a modern keto-friendly twist
Notes
Be sure to use high-quality coconut milk and almond milk for the best taste and texture