Aunt Rocky’s No-Cook Coconut Pumpkin Panna Cotta (Low Carb, Dairy Free)

Put coconut milk in a medium size pot. Sprinkle gelatin over the top and leave for 10 minutes so it can fully bloom.

While waiting for the gelatin to bloom, get out the remaining ingredients and place four 6-ounce ramekins or jars with lids on the counter.

Whisk gelatin and coconut milk until blended in. Add remaining ingredients, except for nutmeg, and whisk well.

Pour into ramekins serving jars. Sprinkle nutmeg lightly over the tops of each dish. Cover and refrigerate until ready to serve (at least 2 hours).

Yields a little more than 2 cups of pudding, making 4 generous servings. May be frozen, and defrosted on the counter.

Notes:
• Nutrition information is based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 72, Total Fat 5 g, Saturated Fat 4 g, Sodium 27 mg, Potassium 30 mg, Total Carbohydrate 3 g, Dietary Fiber 1 g, Net Carbs 2 g, Sugars 2 g, Protein 3 g. Macros: 69% fat, 18% protein, 12% carbs.

© September 10, 2018 Roxana Lopez for Aunt Rocky’s. (Adapted from a pumpkin panna cotta recipe at alimillrd.com.)