Raspberry Coconut Cream Recipe

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Ingredients:

Serving

2 (7 1/4 g) envelopes unflavored gelatin
1/2 cup sugar
3 cups frozen raspberries, thawed and drained (2 cups fresh )
1 (14 oz) can light coconut milk
2 cups non-fat greek-style yogurt
1/2 cup flaked coconut, toasted (optional)

Directions:

Spray a 4-cup mold or soufflé dish with pan coating or coat with butter.
In small bowl, stir together sugar and gelatin. In small saucepan over medium high heat, heat 1 cup of the coconut milk until just simmering. Stir hot coconut milk into gelatin mixture until gelatin dissolves.
In blender or food processor, blend remaining coconut milk, raspberries and yogurt until smooth. Add gelatin mixture and blend. Turn into prepared mold or dish. Cover top with plastic wrap. Chill several hours or overnight.
If using mold, to unmold fill a large bowl with hot water. Quickly dip mold into hot water, just up to rim. Run tip of sharp knife around edge of mold to loosen. Place serving plate on top of mold and invert to unmold.
Garnish with additional coconut and raspberries, if you wish.
Note: you may omit the coconut and replace the coconut milk with whole or 2% milk.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	256.35 Kcal (1073 kJ)
Calories from fat	70.21 Kcal
		% Daily Value*
Total Fat	7.8g	12%
Cholesterol	2.96mg	1%
Sodium	28.4mg	1%
Potassium	281.67mg	6%
Total Carbs	40.96g	14%
Sugars	29.86g	119%
Dietary Fiber	3.82g	15%
Protein	7.67g	15%
Vitamin C	16.3mg	27%
Iron	1.5mg	8%
Calcium	83.8mg	8%

Amount Per 100 g
Calories	143.23 Kcal (600 kJ)
Calories from fat	39.23 Kcal
		% Daily Value*
Total Fat	4.36g	12%
Cholesterol	1.65mg	1%
Sodium	15.87mg	1%
Potassium	157.37mg	6%
Total Carbs	22.89g	14%
Sugars	16.68g	119%
Dietary Fiber	2.13g	15%
Protein	4.28g	15%
Vitamin C	9.1mg	27%
Iron	0.8mg	8%
Calcium	46.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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