This Coconut Milk Keto Panna Cotta is a creamy, indulgent dessert that fits perfectly into a ketogenic diet. With the rich flavor of full-fat coconut milk and just a touch of sweetness, it's a satisfying treat for those following a low-carb lifestyle.
Ingredients: 1 can 13.5 oz full-fat coconut milk refrigerated for 24 hours, Native Forest Brand. 2-3 tbsp powdered erythritol or your preferred keto-friendly sweetener. 1 tsp vanilla extract. 1 packet unflavored gelatin. 2 tbsp cold water. Optional: fresh berries or unsweetened coconut flakes for garnish.
Instructions: In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom. Meanwhile, in a saucepan, heat the coconut milk over low heat until warm, but not boiling. Once warm, stir in the powdered erythritol or sweetener of your choice until dissolved. Remove the saucepan from heat and stir in the vanilla extract. Add the bloomed gelatin mixture to the warm coconut milk mixture, stirring until completely dissolved. Pour the mixture into ramekins or serving glasses. Refrigerate for at least 4 hours, or until set. Once set, garnish with fresh berries or unsweetened coconut flakes if desired, and serve chilled.
Prep Time: 10 minutes
Cook Time: 10 minutes
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