INGREDIENTS
1/3 cup almond milk
1 envelope gelatin
2 1/2 cups coconut milk
1/4 cup Steviva Blend (or enough sweetener to equal 1/2 cup sugar), or dash of stevia powdered extract
1 1/2 tsp vanilla extract (or one vanilla bean)
DIRECTIONS
Pour almond milk into small bowl and stir in the gelatin. I used a vanilla bean, so I scraped the pod seeds into the mixture and stirred it well.
In a saucepan, stir together remaining ingredients over medium heat. Bring to a boil. Pour the gelatin and almond milk into the coconut milk, stirring until completely dissolved. Cook for one minute.
Pour into 4 dishes.
Cool uncovered at room temperature. Refrigerate until firm. About 4 hours.
Serve with berries and nuts.
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 210.1
- Total Fat: 21.5 g
- Cholesterol: 0.0 mg
- Sodium: 35.5 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.1 g
- Protein: 1.3 g
I’m an illustrator, health and fitness enthusiast and I love to cook healthy food. I eat primarily a Paleo/Primal diet, but I do occasionally enjoy a bit of gluten free grain here and there.
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