PREP: 6 HOURS | COOK: 3 MINUTES/CHILL 6 HOURS | MAKES: 4 SERVINGS
½ cup chopped fresh mango
1 teaspoon white balsamic vinegar
2 tablespoons cold water
1½ teaspoons unflavored gelatin
1 cup full-fat unsweetened coconut milk
2 tablespoons granular erythritol
3 tablespoons unsweetened flaked coconut
½ teaspoon vanilla extract
1 cup plain full-fat Greek yogurt
¼ cup coconut cream
4 sprigs fresh mint
1.In a medium bowl, combine the mango and vinegar. Place in the fridge.
2.Combine the water and gelatin in a small bowl and set aside.
3.Heat a saucepan over medium heat and add the coconut milk, granular erythritol, flaked coconut, and vanilla. Bring to a simmer, about 3 minutes. Remove from the heat, strain over a medium bowl, and discard the solids. Whisk in the gelatin mixture, yogurt, and coconut cream. Divide into four bowls and chill in the fridge for 6 hours. Top with the mango and fresh mint.
Quick Tip: Make this dessert ahead of time to chill until you are ready to enjoy.
NUTRITION
Calories: 196
Fat: 13 g
Carbohydrates: 2.6 g
Sodium: 118 mg
Fiber: 2 g
Protein: 29 g
Sugar: 21 g
