Ingredients:

  • 2 cups full-fat coconut milk
  • 2 tablespoons powdered stevia
  • 1 teaspoon Ultima Replenisher Coconut Piña Colada electrolyte powder
  • 2 teaspoons gelatin
  • ¼ cup cold water
  • ½ cup pineapple, cut into ½ inch cubes
  • 1 tablespoon lime juice
  • 1 tablespoon rum (optional)
  • 2 teaspoons mint leaves, finely sliced
  • 1 lime, zested
  • ¼ cup dried flaked coconut

Instructions:

  1. In a small saucepan, heat the coconut milk over medium heat. Whisk in 1 tablespoon of sweetener until dissolved.
  2. In a shallow bowl, combine the cold water and sprinkle the gelatin over the top. Allow to bloom for 5 minutes.
  3. Once the coconut milk is hot (120-150°F), add the bloomed gelatin. Remove from heat and whisk until fully dissolved.
  4. Stir in the Coconut Piña Colada electrolyte powder until dissolved.
  5. Pour the mixture into 4 dessert glasses or molds. Refrigerate for at least 4 hours until set.
  6. In a sauté pan, combine lime juice, rum (if using), and chopped pineapple. Add 1 tablespoon of sweetener and simmer on medium heat for 2 minutes until liquid evaporates.
  7. Remove from heat, add mint and lime zest, and reserve some for garnish.
  8. In a dry sauté pan, toast flaked coconut over medium heat, stirring frequently until browned.
  9. Spoon pineapple salsa onto each panna cotta. Top with toasted coconut and garnish with reserved mint and lime zest.