INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
In a medium saucepan over medium heat, combine the raspberries and water. Bring to a boil and then reduce the heat and simmer 7 to 10 minutes, until the raspberries are soft enough to be mashed easily.
Step 2
Strain the raspberries through a fine mesh sieve into a bowl, pressing on the solids to release as much juice as possible. Return the juice to the pan and set over medium low. Whisk in the gelatin until dissolved and remove from heat. Let cool 15 minutes.
Step 3
Scoop the thick coconut cream from the top of the can into a large bowl. Try not to get any of the thinner coconut water into the bowl (reserve for another use). Beat the coconut cream with the sweetener and vanilla extract until smooth.
Step 4
Drizzle the cooled raspberry mixture over the coconut cream, beating on low until well combined. Spoon into 4 dessert cups and refrigerate until firm, about 1 hour.
Note: If you want to use Knox gelatin, you will need only ½ an envelope. Sprinkle it over the raspberry juice in the pan but do not have the heat on. Let it bloom for 5 minutes. Then turn the heat to medium low and whisk until combined.
Makes 4 servings.
