Keto coconut panna cotta with raspberry coulis

Keto coconut panna cotta made with creamy coconut milk, agar agar and raspberries. A low-carb dessert, prepared in 15 minutes. Ideal for a ketogenic diet.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 210 kcal per serving
• Protein: 3 g
• Fat: 20 g
• Carbs: 4 g

Ingredients

• 400ml coconut milk
• 2 tbsp yacon syrup
• 1 tsp vanilla extract
• 1 tsp agar agar (about 2 g)
• 150g raspberries
• 1 tbsp lemon juice

Method

You’ll need: saucepan · stick blender · wooden spoon · whisk

1. Pour the coconut milk into a pan and whisk in the agar agar.
2. Add the yacon syrup and vanilla extract, bring everything to the boil while stirring and let it bubble for 2 minutes.
3. Take the pan off the heat and briefly stir the mixture until smooth.
4. Pour the mixture into glasses and chill for at least 3 hours.
5. Purée the raspberries with the lemon juice and spread the coulis over the set panna cotta.

Good to know

Fancy a creamy dessert that fits perfectly into your keto diet? This coconut panna cotta is heavenly sweet and is sweetened with yacon syrup instead of refined sugar.

Swaps

Yacon syrup → maple syrup (for a paleo version, no longer strictly keto).

Cooking tips

Agar agar only sets once it has bubbled for about 2 minutes – after that, the panna cotta firms up in the fridge.

Storage

Keeps for up to 3 days, covered, in the fridge.

Allergens

The recipe is lactose-free and gluten-free but contains coconut.

Frequently asked questions

How long does coconut panna cotta keep in the fridge?

Keeps for up to 3 days, covered, in the fridge.

Dairy-free recipes