Tropical Keto Coconut Panna Cotta with Mango Salsa

Allergens

Nuts (Almond)

Ingredients

• 1. 1 cup full
• fat coconut milk 2. 1/2 cup almond flour 3. 1 tablespoon granulated erythritol 4. 1 teaspoon unflavored gelatin powder 5. 1/4 cup unsweetened shredded coconut, toasted 6. 1 large mango, diced 7. 1/2 cup diced pineapple 8. 1 tablespoon chopped fresh mint leaves 9. 1 tablespoon lime juice 10. 1 teaspoon vanilla extract

Instructions

1. In a small saucepan, whisk together coconut milk, almond flour, and erythritol until smooth.
2. Sprinkle gelatin over the mixture and let it sit for 5 minutes to soften.
3. Heat the mixture over low heat, stirring constantly, until the gelatin is fully dissolved and the mixture thickens slightly. Remove from heat and stir in vanilla extract.
4. Divide the panna cotta mixture evenly between two glasses or ramekins. Chill for at least 4 hours, or until set.
5. In a separate bowl, combine mango, pineapple, mint leaves, and lime juice. Let it sit for 10 minutes to allow flavors to meld.
6. Before serving, top each panna cotta with the fruit salsa. Sprinkle with toasted coconut. Enjoy!

Chef’s Insight

The contrast of cool, creamy panna cotta against the warm, vibrant salsa creates a delightful sensory experience.

Notes

This dessert is perfect for a keto or low-carb diet.