This cool and creamy dessert gives you a mouthful of a smooth custard, while satisfying that summertime desire for ice cream. A simple 5-ingredient recipe that takes no more than 15 minutes to make, you can stack individual servings in your fridge for a a mid-day treat or sweet delight at the end of a meal. I learned about this dessert while cooking at Three Stone Hearth in Berkeley, a prepared food haven focusing on the Weston A. Price traditional diet. I would make racks and racks of gelatinas with various fruit toppings. Every time I brought one home, Jackson and I savored it. Never heavy or overly sweet, yet so satisfying. I hope this recipe offers old-fashioned summertime nostalgia, while leaving behind the sugar overload and nourishing your belly with healthy fats, gut healing gelatin, and raw honey.
Ingredients
2 cans Native Forest Organic Unsweetened Classic Coconut Milk
1 tablespoon Great Lakes Gelatin Pinch of mineral salt
3 ½ tablespoons raw honey
1 teaspoon vanilla
Directions Heat one can of coconut milk and salt in a medium sized pot on low heat. Once the milk begins to steam, slowly sprinkle in gelatin while whisking until the powder is dissolved. Turn off heat. Whisk in honey and vanilla. Add the second can of coconut milk. Stir until dissolved. Ladle the warmed milk into 4oz mason jars or single serving bowls. Lid and refrigerate for 3-4 hours.
