400 coconut milk
200 cream, alternatively almond milk
30g sugar, alternatively xylitol
5 sheets gelatin
5g vanilla extract
80g pandan leaves - alternatively more vanilla and a dash of matcha for color.

Key lime jelly

100g lime juice
40g sugar alternatively xylitol
100g water
1-2% agar agar (about...)
almonds shaved coconut flakes
White chocolate.

Finely chop pandan. Soak gelatine.

Mix pandan and coconut milk in blender until leaves are almost dissolved in the mixture. Put the mix in a saucepan with cream and sugar and heat to about 80 degrees.

Prepare 4 decorative rings: dip them with a little water on the outside so that the foil holds, wrap them tightly with plastic wrap on the bottom and fix the foil with rubber rings so that you have a smooth bottom and nothing leaks out.

Strain the mixture, add the vanilla extract, squeeze out the gelatin and stir it into the warm panna cotta mix until the gelatin is dissolved.

Place the rings on boards, pour the panna cotta into the rings, leaving room at the top for the keylime garnish, fill to about 1cm to the top. Chill.

For the Key Lime jelly, boil the lime juice with sugar and water. Dissolve agar agar in it until boiling. Be sure to do a gelling test. The more acidic, the more gelling agent you'll need. Pour the mixture over the panna cotta when it is no longer hot. Let it cool completely in the refrigerator for 3-4 hours.

For the decoration, toast coconut flakes in a pan without fat or organize toasted coconut flakes right away. Do the same for the sliced almonds.

Melt the white chocolate in the microwave and spread thinly with a spatula on chocolate foil or baking paper. roll the paper with the chocolate, while the chocolate is still warm, around a cup. Fix with a clothespin.

The chocolate will break, of course, but that's totally ok for decoration.

Put the panna cotta on the center of the plate, decorate almonds and coconut chips next to it, on top of it and as a topping the chocolate.

I have omitted the chocolate here because the dessert should be keto.