Coconut Pot de Creme with Raspberry Coulis
A quick and simple dessert loaded with rich flavour
Ingredients
- 400 mls Coconut milk
- 30 g Sugar
- 2 sheets Gelatin
- 200 g Raspberries
- 100 g Strawberries sliced
- 15 g Sugar
Instructions
- Combine coconut milk and 30 g of sugar n a pot and bring to a low simmer
- Place two sheets of gelatin in a bowl of cold water to soften
- Once coconut milk and sugar have heated through and sugar dissolved remove from heat and add in the two sheets of gelatin, stirring until dissolved. Pour the mixture evenly into approximately 4 glasses (or glass yogurt pots.) If your glasses are heat sensitive you may need to let the mixture cool a bit before pouring. Leave on the counter to cool to room temperature before covering and placing in the fridge to set.
- Place Raspberries, Strawberries and remaining sugar into a saucepot and heat through until the berries soften and sugar melts. If your berries need a little more sugar go ahead and add a little more (I prefer my fruits a little tart!) Once it has cooled down, put in the fridge until serving time. Approximately 4 hours
- When it's time to serve pour the berry coulis over the coconut cream.