Coconut Panna Skullotta Recipe | @Atkins
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Coconut Panna Skullotta Recipe

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Atkins Coconut Panna Skullotta
3.2g
Net Carbs
Prep Time: 240 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.6g

Protein

21.5g

Fat

0g

Fiber

210.4cal

Calories

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INGREDIENTS

  • 1 14 oz can Coconut Cream
  • 2 envelope Gelatin, unsweetened
  • 2 cup Heavy Cream
  • 0 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
  • 1 tsp Vanilla Extract
  • 2 tsp Coconut Extract

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.  
 
  1. 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  
  2. 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.
  3. 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.

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.

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