valentine dessert cups {allergy friendly dessert recipe}
- cherry layer:
- 3 cups frozen cherries
- 3 teaspoons honey
- 1 teaspoon almond extract
- ¼ cup chia seeds
- coconut layer:
- 1 can full-fat coconut milk
- 1 tablespoon honey
- ¼ teaspoon vanilla powder
- 1¼ teaspoon grass-fed gelatin
- For cherry layer:
- Place cherries, honey, almond extract, and chia in a high-speed blender.
- Add up to ¼ cup water if needed.
- Blend until cherries reach a thick "sherbet" consistency.
- Set aside.
- For coconut layer:
- Whisk gelatin into 1 cup of coconut milk, and allow to sit for 5 minutes to "bloom."
- Gently warm the mixture in a small saucepan over low to medium heat just until gelatin has dissolved, whisking frequently.
- If needed, strain mixture.
- Stir in honey, vanilla, and remaining milk.
- Carefully spoon cherry mixture into 4 clear glass containers until ¼ full and chill in freezer for 10 minutes.
- Once mixture begins to set, carefully spoon a layer of coconut mixture onto the cherry mixture, and chill 15-30 minutes.
- Repeat, finishing with coconut layer.
- Cover containers and allow to set in refrigerator for 1-4 hours.
- Serve and enjoy.
Recipe by Dancing With My Father at https://dancingwithmyfather.net/valentine-dessert-cups-allergy-friendly-dessert-recipe/
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