Thai Frozen Dream: A Keto-Friendly, Exquisite Dessert

Allergens

Tree Nuts (Almond Milk)

Ingredients

• 1 cup unsweetened almond milk
• 3/4 cup coconut cream
• 1/2 cup canned pumpkin puree
• 1/4 cup granulated erythritol (or preferred keto
• friendly sweetener)
• 1 tsp Thai green curry paste
• A pinch of sea salt
• Zest and juice of one lime
• 2 tbsp chia seeds
• A handful of fresh mint leaves, for garnish
• Toasted unsweetened coconut flakes, for garnish

Instructions

1. In a blender, combine the almond milk, coconut cream, pumpkin puree, erythritol, green curry paste, and sea salt. Blend until smooth and velvety.
2. Pour the mixture into four serving dishes and place them in the freezer for at least two hours or until firm.
3. Just before serving, combine the lime zest and juice with the chia seeds in a small bowl. Stir well and let it sit for 10 minutes to allow the chia seeds to expand and gelatinize.
4. Remove the frozen desserts from the freezer and top each one with a generous spoonful of the lime chia mixture.
5. Garnish with fresh mint leaves and toasted coconut flakes, then serve immediately.

Chef’s Insight

The balance of spicy Thai green curry paste with the cool, creamy base creates an exquisite flavor combination that will leave your taste buds dancing.

Notes

This recipe is perfect for a dinner party or a special occasion when you want to impress your guests with an indulgent yet keto-friendly dessert.