Ingredients
2 cups (480 ml) full-fat coconut milk
1/3 cup (65g) erythritol or other keto sweetener
2 large egg yolks
1.5 teaspoons unflavored gelatin
2 teaspoons pure vanilla extract
1/4 cup (60 ml) cold water for blooming gelatin
Instructions
1. In a heatproof bowl, bloom gelatin in 1/4 cup cold water for 5-10 minutes until softened.
2. In a saucepan, gently heat 2 cups coconut milk over medium-low until warm (avoid boiling).
3. Whisk in softened gelatin and cook for 1-2 minutes until fully dissolved.
4. In a large bowl, whisk egg yolks with erythritol and vanilla until well combined.
5. Gradually add 2 cups of warm coconut milk mixture to the egg yolks, whisking constantly to prevent scrambling.
6. Return mixture to saucepan if needed, then refrigerate in serving dishes 4-6 hours until firm.
Notes
Use canned unsweetened coconut milk for optimal taste and creaminess
Ensure gelatin is fully dissolved to prevent gritty texture
Chill until fully set for ideal structure
Egg whites can be used in other recipes for creative use of chicken parts
- Prep Time: 10
- Cook Time: 10
- Category: Desserts
- Method: Stovetop Cooking
- Cuisine: Fusion/Keto
- Diet: Low Carb, Keto
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 0g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 2g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 95mg