This dessert is light and refreshing with a nice burst of lightly sweetened coffee flavor. The cold brewed coffee makes the coffee less acidic. The gelatin also adds a healthy little burst of protein. Top with fresh coconut milk whipped cream for a light and delicious ending to a meal! Makes 4-6 servings
1 cup cold water, plus 1 cup boiling water
4 individual packets unflavored gelatin
1/4 cup coconut palm sugar
2 cups homemade or store-bought cold-brew coffee
Coconut milk whipped cream for topping (recipe on website)
In a large bowl (I used an 8 cup glass bowl with a cover), pour 1 cup of cold water and sprinkle unflavored gelatin evenly over it. Let sit until the gelatin begins to get firm (about 5-10 minutes)
Slowly pour the coconut palm sugar into the boiling water and stir until completely dissolved. Be careful, it's very hot and may bubble over when the sugar is added (It’s easiest to do this in a large, 2 cup glass measuring cup).
Pour the sugar mixture into the pan; using a fork, mix well to incorporate into the gelatin, stirring to get rid of any lumps. Add the cold brew coffee and mix well.
Cover bowl either with a lid, if it has one, or plastic wrap and refrigerate for at least 4 hours, or until firm.
Once completely firm, spoon into dessert dishes. Top with coconut milk whipped cream and enjoy!
This recipe is gluten-free, dairy-free, soy-free, nut-free, grain-free and paleo
Originally posted on Happy Healthy Belly's Blog on 5/1/18