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coconut panna cotta

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.
Course Dessert
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 2 hours 15 minutes
Servings 12
Calories 127 kcal
Author yvonne

Ingredients

  • 2 cans coconut milk 13.5 oz cans
  • 3 tablespoons Monksweet any keto approved sweetener
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2.5 tablespoons 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)