Sugar-Free Creamy Coconut Panna Cotta
Indulge in this velvety, sugar-free creamy coconut panna cotta, a tropical-inspired dessert that’s both elegant and guilt-free. Made with rich coconut milk and natural sweeteners, it delivers a luscious texture and delicate flavor, perfect for health-conscious dessert lovers seeking a refined, dairy-free treat.
Why You’ll Love This Recipe
This sugar-free creamy coconut panna cotta is a dream for anyone craving a luxurious dessert without the guilt. Its silky-smooth texture melts in your mouth, while the subtle coconut flavor transports you to a tropical paradise. Perfect for low-carb, keto, or dairy-free diets, this dessert is versatile and easy to prepare. With minimal ingredients and simple steps, it’s ideal for both novice cooks and seasoned chefs. Whether you’re hosting a dinner party or treating yourself, this panna cotta’s elegant presentation and naturally sweet taste will impress and satisfy.
Recipe Tips and Tricks
- Chill Time is Key: Allow at least 4 hours for the panna cotta to set fully for the best texture.
- Gelatin Blooming: Ensure gelatin is fully dissolved in warm liquid to avoid graininess; stir gently but thoroughly.
- Unmolding: Dip molds in warm water for 5-10 seconds to release panna cotta easily without melting.
- Sweetener Adjustments: Taste the mixture before setting and adjust sweetener to your preference, as some brands vary in sweetness.
- Coconut Milk Quality: Use full-fat coconut milk for a richer, creamier texture; shake the can well before opening.
- Smooth Finish: Strain the mixture through a fine mesh sieve to remove any undissolved gelatin or coconut bits.
Sugar-Free Creamy Coconut Panna Cotta
Silky sugar-free coconut panna cotta, naturally sweetened, with a tropical twist—perfect for keto and dairy-free dessert lovers.
Ingredients
- 2 cups full-fat canned coconut milk
- ¼ cup erythritol or monk fruit sweetener (adjust to taste)
- 1 tablespoon unflavored gelatin
- ¼ cup cold water
- 1 teaspoon pure vanilla extract
- ½ cup coconut cream (optional, for extra richness)
- Fresh low-carb berries (optional, for garnish)
Instructions
- Prepare the Gelatin: In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes to bloom, softening into a gel-like consistency.
- Heat Coconut Milk: In a medium saucepan, combine coconut milk and sweetener over medium heat. Stir until the sweetener dissolves, about 2-3 minutes, but do not boil.
- Add Gelatin: Remove the saucepan from heat. Add the bloomed gelatin to the warm coconut milk, stirring gently until fully dissolved.
- Incorporate Vanilla: Stir in the vanilla extract and optional coconut cream for a richer texture, mixing until smooth.
- Strain for Smoothness: Pour the mixture through a fine mesh sieve into a large measuring cup to remove any undissolved bits.
- Pour into Molds: Divide the mixture evenly among 4 ramekins, molds, or small glasses, filling each about ¾ full.
- Chill to Set: Cover with plastic wrap and refrigerate for at least 4 hours, or until fully set and firm to the touch.
- Unmold (Optional): To serve, dip molds briefly in warm water (5-10 seconds), then invert onto plates, gently tapping to release.
- Garnish: Top with fresh low-carb berries or a sprinkle of toasted coconut flakes for a pop of color and flavor.
- Serve and Enjoy: Serve chilled, savoring the creamy, tropical goodness with every spoonful!
Notes
- Ensure coconut milk is well-shaken before use to blend the cream and liquid layers.
- If using agar-agar, follow package instructions, as it requires different activation than gelatin.
- Taste the mixture before chilling to adjust sweetness, as some sweeteners may vary in intensity.
- For a softer set, reduce gelatin to ¾ tablespoon; for a firmer set, increase to 1¼ tablespoons.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 410Total Fat 30gSaturated Fat 27gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 41mgCarbohydrates 34gFiber 2gSugar 26gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Coconut Milk: Opt for full-fat canned coconut milk for a creamy, rich texture; avoid carton varieties, which are too thin.
- Erythritol or Monk Fruit Sweetener: These natural, sugar-free sweeteners provide sweetness without spiking blood sugar, ideal for keto diets.
- Gelatin: Acts as the setting agent; use high-quality, unflavored gelatin for a clean flavor and firm set.
- Vanilla Extract: Enhances the coconut flavor; use pure extract for the best taste, not artificial.
- Coconut Cream (Optional): Adds extra richness if desired; ensure it’s unsweetened to maintain sugar-free status.
- Fresh Berries (Optional Garnish): Low-carb berries like raspberries or blueberries add color and a tart contrast.
Variations and Substitutions
For a twist, try infusing the coconut milk with lemongrass or ginger for an exotic flair. Swap vanilla extract for almond or coconut extract for a different flavor profile. If gelatin isn’t your preference, agar-agar works as a vegan substitute, though it sets firmer, so adjust quantities carefully. For a chocolate version, blend in sugar-free cocoa powder or melted dark chocolate (85%+ cocoa). If erythritol isn’t available, allulose or stevia can be used, but start with smaller amounts and adjust to taste. Add a pinch of cardamom or cinnamon for a warm, spiced note.
Storage Options
Store panna cotta in the refrigerator, covered tightly with plastic wrap or in airtight containers, for up to 5 days. For unmolded panna cotta, place in a container with minimal air exposure to prevent drying. Freezing is not recommended, as it can alter the creamy texture and cause separation upon thawing. If preparing in advance, garnish just before serving to maintain freshness.
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