This dessert is so refreshing and light. It is dairy free and egg free and full of yumminess. I adapted it from the roaming kitchen's recipe, but made it dairy free with coconut cream. I also incorporated my favorite herb, lavender buds. Perfect for spring nights. Enjoy!
Ingredients
2 teaspoons of unflavored gelatin powder
3 teaspoons of chilled water
1 1/2 cups of coconut cream (I like the canned kind instead of the boxed)
6 tablespoons of sugar
1/8 teaspoon of salt
1/2 a vanilla bean
1 tablespoon of lavender buds
1 1/4 cups of coconut milk
pour the gelatin powder in a small bowl and pour the chilled water on top. Let this sit for 5 minutes.
In a saucepan, warm the coconut cream, sugar, salt, vanilla bean, and lavender buds on medium heat. Don't let it boil. Once it is warm and everything is dissolved, turn off the heat and add the coconut milk, whisk to incorporate. Now whisk in the gelatin mixture for a full minute. pour the mixture through a sieve to remove the lavender buds and any chunks. Pour into different bowls and pretty cups. Cover with plastic and refrigerate for at least 3 hours.
Garnish with lavender buds and mint leaves.
xoxo kimmy
2 teaspoons of unflavored gelatin powder
3 teaspoons of chilled water
1 1/2 cups of coconut cream (I like the canned kind instead of the boxed)
6 tablespoons of sugar
1/8 teaspoon of salt
1/2 a vanilla bean
1 tablespoon of lavender buds
1 1/4 cups of coconut milk
pour the gelatin powder in a small bowl and pour the chilled water on top. Let this sit for 5 minutes.
In a saucepan, warm the coconut cream, sugar, salt, vanilla bean, and lavender buds on medium heat. Don't let it boil. Once it is warm and everything is dissolved, turn off the heat and add the coconut milk, whisk to incorporate. Now whisk in the gelatin mixture for a full minute. pour the mixture through a sieve to remove the lavender buds and any chunks. Pour into different bowls and pretty cups. Cover with plastic and refrigerate for at least 3 hours.
Garnish with lavender buds and mint leaves.
xoxo kimmy