Vietnamese Coconut Panna Cotta with Mango Mint Salsa (Keto-Friendly)

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups full
• fat coconut milk 1/2 cup unsweetened almond milk 1/4 cup Swerve sweetener (erythritol) 2 1/2 tsp unflavored gelatin 1/2 tsp vanilla extract (pure) Pinch of sea salt Fresh mango, diced Fresh mint leaves, finely chopped Lime zest and juice

Instructions

1. Prepare a double boiler by placing a heatproof bowl over a saucepan filled with an inch of water. The bowl should not touch the water. In the bowl, combine coconut milk, almond milk, and Swerve sweetener. Heat gently until the sweetener has dissolved completely. Sprinkle gelatin evenly on top of the warm liquid. Allow to sit for 2 minutes without stirring. Whisk the gelatin into the liquid until fully dissolved, then add vanilla extract and a pinch of sea salt. Stir well. Remove from heat and strain into a clean container. Cool at room temperature for 10 minutes, then cover and refrigerate for at least 4 hours or overnight to set. In a separate bowl, combine diced mango, chopped mint leaves, lime zest, and juice. Toss gently to mix. Refrigerate until ready to serve. To plate, carefully remove the set panna cotta from the mold. Place in the center of a dish. Surround with the mango mint salsa. Serve immediately.

Chef’s Insight

The secret to a perfect panna cotta is the right balance of gelatin, ensuring a firm yet creamy texture

Notes

Panna cotta can be made ahead of time, making it ideal for dinner parties or special occasions