Ingredients
- 3 Tbsp Fresh lemon juice
- 1 Tbsp unflavored gelatin
- 14 ounces canned coconut milk
- 1/3 cup Lakanto or monk fruit
- 1/2 tsp vanilla extract
- 6 large egg whites
- 2 cups diced tropical fruit such as pineapple, mango, kiwi, strawberries etc
- 1/2 cup unsweetened coconut flakes
Servings: servings
Instructions
- In a small bowl, add lemon juice. Sprinkle gelatin over top and let sit for 5 minutes.
- In small pot, heat coconut milk on medium until almost simmering. Whisk in Lakanto and vanilla until it's dissolved.
- Whisk in gelatin mixture until dissolved. Transfer to medium bowl and refrigerate for 15 minutes, whisking occasionally.
- Whip egg whites with hand mixer or whisk until soft peaks form. Fold egg whites gently into the coconut milk mixture until just combined. Do not overmix!
- Divide mixture in glass dessert cups, cover and refrigerate for at least 2 hours.
- To serve, top with fruit and coconut flakes.
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