Baba's Auto-Immune Paleo Coconut Puddin
Disclaimer: This post contains affiliate links, which means at no extra cost to you I may earn a small commission.
We have been playing around with the auto-immune paleo (AIP) diet for my oldest daughter, Lucia who was diagnosed with ulcerative colitis at age 2. Baba (aka grandma) whipped up a yummy coconut pudding treat for my girl, and it was delicious!
1 can full-fat coconut milk
1/2 tsp vanilla bean powder
2 tablespoons real maple syrup
1 cup chopped fresh berries (we used blueberries, strawberries and raspberries)
1. Pour into sauce pan coconut milk, vanilla and maple syrup.
2. You need to "bloom" or wet the gelatin. Do this by sprinkling the gelatin on top of the coconut milk mixture in a single layer. Then, use a whisk to stir the gelatin into the mixture and begin heating the pan over medium-low heat. You only want it to be warm enough for the gelatin to melt and the ingredients to combine. Gelatin melts at about 95F (35C) , so if you like you can use a candy thermometer to check the temp of your mixture.
3. Whisk mixture frequently while heating to encourage the ingredients to combine.
4. Once ingredients are completely combined, remove from heat and pour over the berries spread among 4 ramekins or small desert bowls. Let them cool on the counter a bit before putting into the fridge.
5. Store in refrigerator until pudding has set (usually takes a few hours).