Raspberry Coconut Custard (non-dairy)

Contributed by: Kay Lee

Yield: 3 Ramekin Cups

A simple, refreshing dessert cup without dairy and added sugar. Even better, it’s made with unsweetened light coconut milk, without the extra fat, an added benefit for a healthy heart.

Ingredients:

• 13.5 fluid ounce unsweetened light coconut milk
• ½ cup fresh or frozen raspberries
• 1 ½ tablespoons agar agar gelatin flakes
• ¼ cup monkfruit white sugar

Raspberry Sauce Ingredients:

• 1 cup fresh or frozen raspberries
• 1 ½ teaspoons monkfruit white sugar

Instructions:

• Very sparingly wipe inside of ramekin cups with plant-based oil. Set aside.
• Blend together ½ cup raspberries and coconut milk in blender.
• Mix together agar agar gelatin flakes and sugar in medium saucepan. Whisk in blended raspberry and coconut.   Bring mixture to boil and then reduce heat to simmer 5 minutes, or until gelatin flakes completely dissolved.
• Pour mixture into prepared ramekin cups. Refrigerate overnight.
• Raspberry sauce: simmer raspberries in sugar over medium-low heat. Smash a few berries with fork to soften and release juices. Heat for 2 minutes. Let cool and store in refrigerator until ready to serve.
• To serve next day: Carefully run knife around edge of ramekin and turn cups upside down onto serving dish. Drizzle top with prepared raspberry sauce.  

Enjoy!

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