Keto Panna Cotta with Coconut Milk
1 serving
180 minutes
Keto panna cotta made from coconut milk is a delicate, airy dessert that embodies the best features of Italian classic cuisine adapted to low-carb principles. Its rich coconut flavor combines with the light sweetness of erythritol, and the silky texture makes each bite a true delight. Unlike traditional panna cotta, this version contains no sugar and is perfect for those following a keto diet. Served chilled, it is especially refreshing on hot days. This dessert can be garnished with berries or nuts to add vibrant accents and new flavor nuances. It not only satisfies hunger but also provides a sense of lightness, allowing enjoyment of Italian gastronomy without excess carbs.
1
Soak the gelatin in cold water for 10 minutes.
- Gelatin: 8 g
- Water: 7 tablespoons
2
Put the milk on medium heat.
- Coconut milk: 250 ml
3
Add erythritol.
- Erythritol: 1 teaspoon
4
Once the milk is well heated, add the swollen gelatin and stir until it completely dissolves.
- Gelatin: 8 g
5
Then pour the milk into a convenient container and place it in the refrigerator for 2-3 hours until fully set.
- Coconut milk: 250 ml
6
Serve cold, straight from the refrigerator.
