Low Carb Keto Pina Colada Cottage Cheese Fluff

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Prep Time 5

Servings @ 1/2 cup

Calories 230kcal

Author Brenda Bennett/Sugar Free Mom

1 cup cottage cheese 4%
1/2 cup canned coconut milk
1/4 cup coconut water (taken from the canned coconut milk)
2 tsp gelatin
1/2 cup heavy cream
1 tsp coconut stevia or vanilla stevia or your favorite low carb sweetener to taste
1 tsp rum extract
1 tsp pineapple extract optional

Place the cottage cheese and canned coconut milk in a food processor to remove clumps. Set aside.
Pour coconut water into a small saucepan and heat over low heat on the stove or place in a microwavable bowl and heat 1-2 minutes until boiling. Slowly whisk in gelatin a little at a time while continuing to whisk until it is completely dissolved and there are no lumps. Set aside to cool.
Add the heavy cream to the food processor and blend together until incorporated. Add in sweetener and flavor extracts and blend again. Taste and decide if it's sweet enough. Pour in the cooled gelatin and process once more.
Spoon a 1/2 cup of the fluff into dessert cups or use a piping bag if desired.
Top with optional toasted unsweetened shredded coconut.
Storage: Airtight container or covered in the fridge for up to 3 days.

3 grams net carbs per serving which is a 1/2 cup. Nutrition info does not include optional toasted unsweetened shredded coconut.