Coconut Panna Cotta
Paleo, keto, low carb, sugar free coconut panna cotta made with healthy grass fed collagen! Vegetarian option included. Easy to make, light and nutritious dessert, that even your kids will like.
Servings Prep Time
12 5minutes
Cook Time Passive Time
10minutes 2hours
Servings Prep Time
12 5minutes
Cook Time Passive Time
10minutes 2hours
Ingredients
  • 2cans coconut milk13.5 oz cans
  • 3tablespoons Monksweetany keto approved sweetener
  • 1teaspoon vanilla extract
  • 1teaspoon almond extract
  • 2.5tablespoons grass fed collagen
Instructions
  1. Place coconut milk in a medium saucepan and sprinkle powdered grass fed collagen on top. Leave it for a few minutes to absorb.
  2. Get your silicone mold ready and place on top of a baking tray for stability.
  3. Make adequate space in the refrigerator for the mold.
  4. Heat coconut milk and collagen to a simmer and whisk until the collagen is completely absorbed.
  5. Add in the Monkweet sweetener, vanilla and almond extracts.
  6. Pour through a strainer ( I like to strain the mixture just in case there are any bits that haven’t fully dissolved) into a large measuring cup that will make it easier to fill your silicone mold.
  7. Fill your molds and refrigerate until set
  8. Gently remove the mini panna cottas from the mold and serve.
  9. Top with whipped cream, berries or a berry sauce depending on your taste. (optional)