This is a guest recipe from Pete Evan’s new book Bubba Yum Yum.
With the view that all children should experience the best possible start to life, chef Pete Evans joined forces with nutritionist Helen Padarin and blogger Charlotte Carr to produce Bubba Yum Yum The Paleo Way for New Mums, Babies and Toddlers.
I am not a huge fan of sweets because, once the sugar-craving monster steps into our lives, it’s very hard for us to kick it out. That being said, I think this simple treat is a healthy option if you want to make something special for a birthday party celebration. Note that coconut cream works better than coconut milk for this recipe due to its higher fat content.
- Method :
- Sprinkle the gelatine over the coconut cream or milk at room temperature, and leave to sit for 2 minutes to absorb the liquid and expand.
- Place the coconut cream mixture in a saucepan over medium heat. Add the vanilla and bring to a simmer, stirring constantly. Immediately remove from the heat, then mix in the stevia. Allow to cool completely before pouring into the moulds.
- Divid the blueberries evenly between five 120 ml (4 fl oz) ramekins or moulds. Pour in the cooled cooked coconut cream mixture until it almost reaches the rim. Transfer the ramekins to the refrigerator and leave for 4 hours, or until set. Sprinkle some more blueberries on top and serve.
- NOTE * Great Lakes makes a really good grass-fed gelatin. You can buy it via our Amazon Shop in the top menu link above (under supplements).