Coconut Oil Panna Cotta with Monk Fruit Sweetener

This delightful Coconut Oil Panna Cotta offers a creamy and rich texture, enhanced by the subtle sweetness of monk fruit sweetener. It's a modern twist on the traditional Italian dessert, bringing a tropical flair while remaining low in sugar and dairy-free. Perfect for those seeking a lighter yet indulgent dessert option.

Ingredients:

• 2 cups coconut milk
• 1 tablespoon coconut oil
• 2 tablespoons beef gelatin
• 1/4 cup monk fruit sweetener
• 1 teaspoon vanilla extract
• A pinch of sea salt

Instructions:

1. In a small saucepan, heat the coconut milk and coconut oil over medium heat until warm but not boiling.
2. In a separate bowl, sprinkle the beef gelatin over 1/4 cup of cold water and let it sit for about 5 minutes to bloom.
3. Once the coconut milk mixture is warm, stir in the monk fruit sweetener, vanilla extract, and a pinch of sea salt until fully dissolved.
4. Remove the saucepan from heat and slowly whisk in the bloomed gelatin until completely dissolved.
5. Pour the mixture evenly into serving cups or molds and refrigerate for at least 4 hours, or until set.
6. Serve chilled, optionally garnished with fresh berries or a sprinkle of toasted coconut.