Description
A refreshing and tropical Keto Vietnamese Mango-Coconut Jelly that is perfect for a low-carb diet.
Ingredients
Scale
- 1 cup full-fat coconut cream
- 1 cup ripe mango puree (fresh or canned)
- 1/4 cup monk fruit sweetener (or your choice of keto-friendly sweetener)
- 2 teaspoons agar-agar powder
- 1/4 teaspoon sea salt
- 1 teaspoon almond extract
- 1/2 cup coconut water
Instructions
- Dissolve the agar-agar powder in 1/2 cup of coconut water and let it sit for about 10 minutes.
- In a medium saucepan, combine the coconut cream, mango puree, monk fruit sweetener, and sea salt.
- Heat the mixture over medium-low heat, stirring gently until the sweetener is completely dissolved and the mixture is warm, but not boiling.
- Remove from heat and incorporate the soaked agar-agar, stirring continuously until it is fully dissolved.
- Add the almond extract and mix thoroughly.
- Carefully pour the mixture into your chosen molds or a flat dish and refrigerate for a minimum of 4 hours, or until it has firmed up.
- Once set, cut into desired shapes or gently unmold and serve chilled.
Notes
- For an extra tropical twist, consider adding a splash of lime juice or zest to the mixture before chilling.
- You can also experiment with different fruit purees to create a variety of flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 1g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg