Panna cotta with coconut milk and vanilla

A silky dessert made with coconut milk and vanilla extract, sweetened with keto sweetener — light, creamy and elegant to finish the meal.

Ingredients

400ml thick coconut milk (unsweetened)

2 leaves of gelatin (or 1 teaspoon of agar-agar if vegan-friendly)

40ml erythritol sweetener or other to taste

1 teaspoon vanilla extract

A pinch of salt

A few fresh raspberries for garnish (optional)

Instructions

1. Soften the gelatin leaves in a bowl of cold water for 5 minutes (or prepare the agar-agar according to the manufacturer's instructions).
2. Pour the coconut milk into a saucepan, add the sweetener and vanilla extract. Heat gently over medium heat without reaching a boil, stirring to dissolve the sweetener (3–4 minutes).
3. Remove from the heat, squeeze out the gelatin leaves and add them to the hot coconut milk, stirring until completely dissolved. If using agar, stir in and bring to a boil briefly for 1–2 minutes according to product instructions.
4. Pass the mixture through a fine sieve if necessary for an ultra-smooth texture, then pour into individual glasses or molds. Let cool at room temperature 15–20 minutes.
5. Refrigerate for at least 3 hours (ideally 4) until completely set. Before serving, unmold by running the base of the mold for a few seconds under lukewarm water if necessary and garnish with fresh raspberries or lemon zest.

Variants

• Chocolate-coconut panna cotta: add 15g of unsweetened cocoa powder to the coconut milk.
• Lemon panna cotta: add the zest of a lemon and replace the vanilla with zest for a tangy version.
• Vegan version: use agar-agar and coconut milk, check the setting according to the agar-agar instructions.

Tips

• Do not boil the coconut milk to preserve its texture and taste.
• Taste and adjust sweetener before adding gelatin.
• For elegant service, lightly wet the mold before unmolding.

FAQ