Vanilla Coconut Panna Cotta with Raspberry

  • Keto Sweets and snacking
  • 166 calories | 1.6 grams of protein | 16 grams of fat | 3 grams of carbohydrates

The nutritional values above are per portion, calculated for 6 portions. The nutritional values indicated per dish are merely an indication. Since the nutritional value can vary greatly depending on the brand/product you use, it has a significant impact on the overall nutritional value of a complete dish. Additionally, everyone consumes different quantities, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you eat. Don’t know how to calculate it yourself? You can read about it here.

Vanilla Coconut Panna Cotta with Raspberry

Keto recipes

Vanilla, coconut, and raspberry… The combination of these flavors alone, hmmmm! And then, combined with the velvety taste experience of panna cotta, it’s heavenly!

This vanilla coconut panna cotta with raspberry is undoubtedly going to be a hit with all your guests! It’s simple to make and truly the perfect ending to a delicious meal! With this dish, people won’t believe you when you say it’s healthy food. 😉

Keto recipes

The Ingredients

For 6 portions

  • 150 grams of full-fat unsweetened coconut milk
  • 200 grams of liquid unsweetened heavy cream
  • 2 ½ gelatin sheets
  • 200 grams of raspberries
  • 30 grams of erythritol powdered sugar
  • ½ tsp vanilla

The Preparation

Soak the gelatin sheets in cold water for 10 minutes.
While stirring, heat the coconut milk, heavy cream, erythritol, and vanilla over low heat. When it starts to boil, turn off the heat. Squeeze the gelatin sheets well and mix them into the warm cream mixture until the gelatin is completely dissolved and well combined.

Divide the mixture into 6 small dessert glasses and cover with plastic wrap to prevent the formation of a skin. Let the glasses cool slightly, then refrigerate for at least 2 hours to set.

Time to create the beautiful and delicious raspberry layer
Heat the raspberries with a small splash of water in a saucepan while pressing them down with a spatula. The raspberries are warm enough when you can easily crush them with a spatula.

Transfer the heated raspberries to a blender/food processor (or use an immersion blender in a tall glass) and blend the raspberries into a smooth sauce.

Return the sauce to the saucepan and let it simmer slightly to thicken the sauce.

Spread the sauce over the panna cotta and let the whole thing set in the refrigerator for about an hour.



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