|"We love this fluffy white stuff."|
|Paleo Christmas Parfaits|
Here's what you need:
1 can full-fat coconut, divided (I used Natural Value with no added starches or thickeners, and comes in a BPA-free can.)
1 ripe avocado
Juice of 1 lime
1 T. gelatin from grassfed cows
vanilla stevia, to taste
pinch of salt
1 tsp. vanilla extract, divided
homemade cranberry sauce
Pour the coconut milk into a small saucepan.Sprinkle the coconut milk in the saucepan with 1 T. of gelatin. Allow to set for about one minute. Then, heat the coconut milk to a boil while whisking constantly to dissolve the gelatin. Allow the mixture to cool slightly. Pour off half of the coconut milk into a small bowl. Pour the remainder of the milk into your food processor and blend with the avocado, lime juice, 1/2 tsp. vanilla extract, pinch of sea salt and stevia, to taste.
Now, prepare your cranberry sauce. I use one package of fresh cranberries, 1/4 cup water and stevia, to taste. In a small saucepan, boil the uncovered cranberries in water until they are popped, soft and thickened. Remove from heat and stir in stevia. Scoop the cranberry sauce into a container and place in the fridge to chill.
To serve the parfaits, spoon on cranberry sauce to create the red layer in your Christmas parfaits.
Recipe contributed to: