Layers of silky coconut cream and sharp raspberry, topped with crunchy cacao nibs. Make them the day before.
Raspberry and Coconut Cream Pots with Cacao Nibs
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
British
Servings
4
Prep Time
2 minutes
Cook Time
10 hours
Layers of silky coconut cream and sharp raspberry, finished with crunchy cacao nibs. Everything can be made the day before, which leaves you one less job on the day.
Author:
AK
Ingredients
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400ml RAWGORILLA Organic Coconut Cream
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3 tbsp maple syrup or caster sugar
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1 tsp vanilla extract
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2 tbsp Organic Potato Starch
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300g frozen raspberries
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2 tbsp Organic Coconut Sugar
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1 tbsp Organic Chia Seeds
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A handful of fresh raspberries
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2 tbsp Organic Cacao Nibs
Directions
Start with the raspberry layer. Put the raspberries and coconut sugar in a small pan over a medium heat. Cook for 5 minutes, stirring, until the fruit collapses.
Take the pan off the heat, stir in the chia seeds and leave for 20 minutes to thicken. Chill until needed.
For the coconut layer, spoon 4 tbsp of the coconut cream into a cup and mix it with the potato starch until smooth.
Warm the rest of the coconut cream with the maple syrup and vanilla in a pan over a medium heat until it steams.
Whisk in the starch mixture and keep whisking until it thickens, about 1 minute after it starts to bubble. Don't let it boil hard, or it can thin again.
Pour into a bowl, press baking paper onto the surface and chill for 1 hour, until cold and set.
Whisk the cold coconut cream briefly to loosen it. Layer it in four glasses with the raspberry mixture, starting and finishing with coconut cream.
Chill for at least 1 hour. Top with fresh raspberries and cacao nibs just before serving.
Recipe Note
Allow at least 2 hours in the fridge before serving, or make them the day before.
For a softer, mousse-like layer, use Biona Organic Coconut Whipping Cream instead. Chill the tin overnight, then whip only the thick part with 1 tbsp icing sugar.
Dietary notes: Vegan and dairy-free. Made without any gluten-containing ingredients. Keeps for 2 days in the fridge. Add the topping on the day.
