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prep time
4 h 10 min
cook time
10 min
ready time
4 h 20 min
Low Carb Vegan Coconut Panna Cotta
Being vegan is sweet! At least, the Keto vegan dessert recipes you can make sure are sweet. This panna cotta “custard” is thick, smooth, and jiggly, just like real panna cotta. The mild and sweet coconut flavors in the panna cotta are balanced with Keto sweeteners and a hint of vanilla. Served on top of the dessert is a sticky, caramelized maple syrup topping. If left inside the ramekin, the panna cotta can be kept for up to 24 hours in your refrigerator. Make the maple syrup topping from scratch so it stays warm while you serve it on your dessert. For more than one serving, you can easily increase the recipe yield below and follow the same directions to make the recipe in batches.
The Difference Between Canned and Liquid Coconut Milk
It’s important to use canned coconut milk and not the liquid form you find next to other milk in the dairy aisle. Canned coconut is usually found in the baking or international aisle in grocery stores, and it’s processed in a different way than liquid coconut milk. Canned coconut milk is truer to its natural form, and the fat inside is necessary for the purposes of the recipe. Liquid coconut milk, usually bought in cartons, is produced for drinking and is processed more to remove fat solids.
Coconut Water Versus Coconut Milk
Although coconut milk is technically a liquid, it’s not the same as water. However, one does come from the other. When you crack open a raw coconut, the liquid that comes out is coconut water. It’s translucent and a little murky or less so when it’s processed and bottled for sale. Coconut milk is the combination of both the water and the fleshy inside of the coconut which is then pressed and sifted to release the milk. The milk will still contain fat solids, which will separate from the water over time.
Net Carbs
6.3 g
Fiber
1.4 g
Total Carbs
12.5 g
Protein
0.5 g
Fats
3.2 g
63 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Canned coconut milk
6 oz
Baking Aids Xanthan Gum
0.5 tsp
Powdered Erythritol (Icing Sugar)
0.25 tsp
Vanilla extract
0.25 tsp
Liquid stevia
10 Drop
Water
2 tbsp
Brown Sugar Replacement
1 tsp
Maple Extract
0.13 tsp
Agave syrup (agave nectar)
0.13 tsp
Recipe Steps
steps 3
4 h 20 min
Step 1
Whisk together canned coconut milk, xanthan gum, powdered erythritol, vanilla extract, and liquid stevia in a small pot. Heat the ingredients over low heat on a stove until the sugar substitute dissolves and the liquid comes to a simmer. Stir the ingredients together until you have a creamy, pale off-white liquid. Remove the pot from the stove and let the ingredients cool temporarily.Step 2
Prepare a ceramic or glass ramekin by spraying a light layer of pan spray on the inside. Gently pour the warm liquid into the ramekin, being careful to leave the pan spray intact. Set the ramekin in your refrigerator to chill for at least 4 hours. This should be enough time for the panna cotta to firm into a gelatinous solid. To release the panna cotta from the ramekin, carefully turn it over and tap it out onto a plate. Keep the panna cotta in your refrigerator until you’re ready to eat it.Step 3
To make the maple topping, combine water, Keto brown sugar, agave syrup, and maple extract flavoring in a new small pot. Heat the ingredients over low heat until the brown sugar dissolves and the liquid starts to simmer. Continue simmering and stirring the liquid until it reduces to a thin but sticky syrup that leaves a light coating on the back of a metal spoon. Allow the syrup to cool for a couple of minutes before spooning it warm over the panna cotta.
