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Keto Coconut Milk Panna Cotta Eyeballs in Berry Gel

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Keto coconut milk panna cotta “eyeballs” set in red berry gel. Looks spooky, tastes smooth and light. Low sugar, low carb, easy to make ahead for Halloween night.

Ingredients

Scale

For the panna cotta eyeballs

  • 2 cans full-fat coconut milk (13.5 oz each), well shaken

  • 1 cup heavy cream (or coconut cream)

  • 4 oz cream cheese, softened

  • 3–4 tbsp powdered allulose (to taste)

  • 2 tsp vanilla extract

  • Pinch salt

  • 2 ½ tsp powdered gelatin

  • 3 tbsp cold water (for blooming)

  • 20–24 blueberries (pupils)

  • 1–2 kiwis or 6 strawberries, thin slices cut into small discs (iris)

For the red berry gel

  • 2 cups raspberries (fresh or frozen)

  • 1 cup strawberries, hulled and chopped

  • ¾–1 cup water

  • ¼–⅓ cup allulose, to taste

  • 1 tbsp lemon or lime juice

  • Pinch salt

  • 2 ½–3 tsp powdered gelatin

  • 3 tbsp cold water (for blooming)

Optional

  • 1 tsp coconut extract (for stronger coconut scent)

  • Sugar-free chocolate, melted, to paint “veins”

Instructions

  1. Bloom gelatin (panna cotta). Sprinkle 2 ½ tsp gelatin over 3 tbsp cold water. Let sit 5–10 min.

  2. Warm base. In a pot, add coconut milk, heavy cream, allulose, and a pinch salt. Heat on medium-low until steamy and sweetener melts. Do not boil.

  3. Blend smooth. Whisk in the softened cream cheese. Use a stick blender if lumpy.

  4. Finish. Remove from heat. Stir in vanilla. Add bloomed gelatin and whisk until fully melted. Rest 5 minutes to cool slightly.

  5. Prep molds. Place one kiwi or strawberry disc into each round silicone mold. Set a blueberry on top (smooth side up).

  6. Fill and chill. Pour or pipe panna cotta over the fruit to fill. Tap to pop bubbles. Chill 3–4 hours, or until set.

  7. Bloom gelatin (berry gel). Sprinkle 2 ½–3 tsp gelatin over 3 tbsp cold water. Sit 5–10 min.

  8. Cook berries. In a clean pot, add raspberries, strawberries, ¾ cup water, allulose, lemon juice, and a pinch salt. Simmer 3–4 min.

  9. Blend and strain. Blend smooth. Press through a fine sieve to remove seeds. Return puree to the pot; adjust sweetness and thickness with a little more water if needed.

  10. Melt gelatin. Take off heat. Stir in bloomed gelatin until dissolved. Let cool to lukewarm (not hot).

  11. Assemble. Pour a thin layer of gel into a wide dish (or cups). Chill 10 min to thicken a bit. Set the panna cotta eyeballs on top, iris up. Spoon more gel around them.

  12. Set. Chill 2–3 hours until the gel holds a soft wobble.

  13. Finish touches (optional). Brush thin chocolate “veins” on the eyes before adding gel, or swirl some into the gel while still a little warm.

  14. Serve. Keep cold. Spoon into bowls. The eyes will “stare” back, then vanish fast.

Notes

  • Use full-fat coconut milk. Lite milk sets weak and tastes thin.

  • Allulose gives a softer set and no grit. Erythritol blends can crystalize later; sift very fine if using.

  • If fruit sinks, let the panna cotta cool an extra 3–5 min before pouring, or chill molds 10 min first.

  • If the gel gets too stiff, warm gently with a splash of water. Do not boil or it may not set right later.

  • Make ahead: panna cotta and gel hold 3–4 days in the fridge. Do not freeze (weeping happens).

  • Dairy-free path: swap heavy cream + cream cheese for 1 ½ cups total coconut cream and add ½–1 tsp extra gelatin in the panna cotta mix.

  • Serving idea: one eyeball per small cup for kids; two per bowl for adults.

  • Safety: keep chilled; set out no longer than 1 hour at a party table.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-coconut-milk-panna-cotta-eyeballs-in-berry-gel/