{"id":182006,"title":"Sugar-Free Coconut Milk Panna Cotta","modified":"2026-10-03T09:03:17+02:00","plain":"A sugar-free coconut milk panna cotta sweetened with stevia and topped with a caramel-flavored sweetener just before serving.\n\n\n\nWhite and silky, this panna cotta has a smooth, wobbly texture, with coconut milk instead of cream and stevia instead of sugar. When serving, a drizzle of caramel-flavored liquid sweetener completes the dessert, without any caramel made from cooked sugar. Serving 4, it takes 15 minutes on the stovetop followed by 3 hours of chilling, for a total of 3 hours 15 minutes. Depending on the ingredients chosen, each serving provides around 3 g of net carbs. This recipe is part of my collection of keto desserts.\n\n\n\nWhat makes this sugar-free coconut milk version different\n\n\n\nPanna cotta is based on a simple idea: a rich base is heated, lightly sweetened and flavored, then a gelling agent helps it set as it chills. In the classic version, cream, sugar, vanilla and gelatin make up this smooth, softly set dessert. Here, coconut milk replaces heavy cream, adding body and a pronounced coconut flavor, while white powdered stevia takes the place of sugar, with its sweetening strength taken into account. Bourbon vanilla remains optional.\n\n\n\nThere are two options for setting it: gelatin, for a melt-in-the-mouth texture with a slight wobble, or plant-based agar-agar, for a firmer set. At serving time, a topping of caramel-flavored liquid sweetener adds an amber note and a sweet contrast without cooked caramel. This version captures the pleasure of a creamy panna cotta while greatly reducing the carbs, with coconut milk maintaining a rich mouthfeel despite the absence of cream. As a guide, each serving contains around 238 kcal.\n\n\n\nAnother recipe in the same spirit: Sugar-free chickpea flour cookies.\n\n\n\nThe main ingredients\n\n\n\n400 ml of coconut milk, from a carton or can, with around 17 % fat, adds body, rounds out the texture and supports the flavor; a thick coconut milk intended for cooking holds its shape better than a light coconut drink. Choose the gelling agent carefully: with 5 g of gelatin, or around 3 sheets weighing 1.75 g each or 3.5 sheets weighing 1.5 g each, the panna cotta stays pleasantly soft. Soak the sheets in cold water, then dissolve them one at a time in the hot milk off the heat.\n\n\n\nWith 1 g of agar-agar, the method changes: the powder must boil with the liquid to activate its gelling power, after which it sets faster and more firmly. 30 g of white powdered stevia provides sweetness, though the result depends on the product, so adjust cautiously; a pinch of salt balances the sweetness and brings out the coconut. Bourbon vanilla remains optional, either as a teaspoon of powder or as a vanilla pod, and may leave tiny specks. The topping is simply one tablespoon of caramel-flavored liquid sweetener per serving, added just before serving.\n\n\n\nOn a related note: Keto chocolate lava muffins.\n\n\n\nTips for success, texture and serving\n\n\n\nSuccess comes down to precision: choose either gelatin or agar-agar. A small scale is useful for agar-agar, as just 1 g is enough to change the texture. Heat the coconut milk, stevia, salt and vanilla together, whisking until evenly combined. When it boils, coconut milk can rise suddenly: moderate heat and regular monitoring will prevent it from boiling over. With gelatin, the mixture stays liquid while hot and sets in the refrigerator; with agar-agar, the liquid thickens after boiling, and a brief rest off the heat stabilizes the texture.\n\n\n\nIf poured too soon, the mixture may sink in the center; if left too long, it sets before it can be poured into molds. Pour it while still fluid after a short cooling period, which also helps prevent the vanilla seeds from sinking to the bottom. Four 120 to 150 ml molds work well, while serving glasses make things easier by eliminating the need to unmold. Allow at least 3 hours in the refrigerator for it to set; it will become firmer over time. To unmold, loosen the edges with a small flat-bladed knife, squeeze a flexible mold, or briefly dip the base in hot water. Keep the portions covered in the refrigerator, adding the caramel topping at the last minute.\n\n\n\nFor a change: Keto rhubarb cake.\n\n\n\nFor more low-carb ideas, browse all my keto recipes.\n\n\n\n\n\n\tSugar-Free Coconut Milk Panna Cotta\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 ml coconut milk (from a carton or can; I used 17% fat coconut milk (which is fairly standard))5 g gelatin (approximately 3 sheets of 1.75 g or 3.5 sheets of 1.5 g, or 1 g of agar-agar)30 g stevia (white powder)1 pinch saltOptional1 teaspoon Bourbon vanilla powder (or one vanilla pod)Topping4 tablespoons sweetener (caramel liquid)\t\n\t\n\t\tPreparationIf using gelatin sheets: soak the gelatin in cold water for at least 10 minutes. You can leave it longer. Make sure the sheets do not stick together. If using powdered gelatin or agar-agar, skip this step.Boil the milkBring the coconut milk to a boil with the white stevia, vanilla (if using) and salt. Let it boil briefly, stirring with a whisk. Be careful: it behaves just like heavy cream or milk. At first, it seems to take a long time. But once the mixture starts boiling, it can boil over very quickly. If this happens, briefly remove it from the heat or turn the heat down.Turn off the heat. Squeeze the water out of the sheets. Then let them dissolve in the milk one at a time, whisking thoroughly. If using powdered gelatin, keep the heat on low and give the powder a little time to dissolve. With agar-agar, however, let it boil thoroughly with the milk. The milk will already start to thicken slightly.Let the mixture cool briefly in the saucepan. The cooler the mixture, the less the vanilla will sink straight to the bottom (and end up entirely on top after unmolding). However, the mixture should still pour easily when you fill the molds. If using agar-agar, also leave the milk in the saucepan for a little while. The thickened mixture settles slightly as it cools. If you pour it straight away, the panna cotta will sink a little in the middle.Divide the mixture among the molds. If they are still very hot, let them cool a little longer outside the refrigerator. Then refrigerate for at least 3 hours. The longer they chill, the firmer the panna cotta will become. With agar-agar, setting is quicker and, if necessary, it can also set at room temperature.Unmold just before servingLoosen the panna cotta from the edges of the molds as much as possible without damaging it. A small, flat knife with a rounded tip works very well.If using slightly flexible molds, gently squeeze them on all sides. If using molds with a vacuum release, invert them directly onto the serving plate.If the panna cotta does not release easily, fill a cup or small bowl with hot tap water. Hold a mold by the top and dip it into the water for a few seconds. Take it out, dry it lightly and try unmolding again.Spoon the topping over the panna cotta. Enjoy!\t\n\t\n\t\tThe quantity is based on a large carton or a can of coconut milk. It is enough for 4 molds of about 120 to 150 ml each. If using smaller molds, it is best to make more portions, otherwise you will have a lot of mixture left over. For example, you could fill 5 molds of 100 ml each, leaving a little space below the rim.\nEquipment: small molds, small saucepan (with a handle), whisk, small bowl of cold water, small precision scale, cup of hot water.\n\t\n\t\n\t\tDessertItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/182006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=182006"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/182006\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/178840"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=182006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=182006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=182006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}