Coconut Panna Skullotta
3.2g
Net Carbs
2.6g
Protein
21.5g
Fat
0.0g
Fiber
210
Calories
Cooking tip: To serve at any time of the year choose a different mold or customize by adding in your own ingredients such as fresh raspberries. Just remember to add in any additional Net Carbs.
Ingredients:
- 2 cups Heavy Cream
- 1 teaspoon Vanilla Extract
- 1 14 ounces can Coconut Cream
- 2 envelopes Gelatin, unsweetened
- 2 teaspoons Coconut Extract
- 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
Directions:
Plastic skull molds can be found at hobby stores in the baking section and during seasonal promotions. Cake pans also work nicely, just be sure your mold will hold 4 fluid cups.
- Pour 1 cup of the coconut milk or coconut cream into a medium bowl. Sprinkle with the gelatin and let stand until softened, about 1 minute
- In a small saucepan, combine the remaining coconut milk with the heavy cream. Heat over medium heat, stirring, until small bubbles begin to form along the sides of the pan. Pour over the gelatin mixture. Stir in sucralose and mix well. Allow to cool to room temperature.
- Once the mixture has cooled, stir in the vanilla and 2 tsp coconut extract. Spray a 4-cup mold with cooking spray, pour in the gelatin mixture, cover with plastic wrap and refrigerate overnight or until set; at least 4 hours. To serve, pull the panna cotta away from the mold at the edges then carefully invert onto a plate. Garnish with unsweetened shredded coconut if desired.
