• Level
  • Serves
  • Time
    15 mins + 4 hours setting time

This is a guest recipe from Pete Evan’s new book Bubba Yum Yum.


Paleo Way Bubba Yum Yum Cover


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.


The nourishing book is full of 80 healthy, nutritional recipes for little ones from preconception, through breastfeeding and onto their first foods. Available in 51 territories on iBooks for $14.99, the book has become so popular it went to number one within a few hours of its global release.


Having experienced the positive outcomes of eating a diet of nourishing wholefoods firsthand, Charlotte, Helen and Pete are passionate about sharing advice and information with families who may want to explore a healthier lifestyle for their family. “We want to build and nourish a generation of children being brought up on real wholefoods – foods that are in their true form, just like our parents had, before everything became processed,” explain the authors.


Bubba Yum Yum The Paleo Way is filled with extensive information on leading a healthier, wholefood-based lifestyle including explanations on why we need more healthy fats in our diet, where to source the best local produce, how to make your own natural remedies and how to nourish your body during pregnancy.


All recipes in the book are dairy and gluten free and devoid of refined sugar, grains and legumes. They instead endeavour to include ingredients that are organic, unprocessed and sustainably produced. For more info about the book and The Paleo Way head to www.thepaleoway.com


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 :
    1. 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.
    2. 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.
    3. 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.
    4. 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).