Coconut Lemon Dessert Bowl

Coconut Lemon Dessert Bowl

The perfect light dessert – all in one bowl! A decadent coconut cream base topped with fresh fruit and a delicious raspberry sauce. So good you may not want to share!

Bowl Base

Ingredients

• 2 cans full-fat coconut cream
• 1/3 cup maple syrup OR 2 Tbsp maple
• sugar + ¼ tsp. stevia (For Keto)
• ¼ cup lemon juice
• Peel of one lemon
• 1 package organic gelatin

Method

Open the cans of coconut cream and pour into a saucepan. Sprinkle the gelatin over top. Let sit about 5 minutes. Turn the mixture on medium heat and add the remaining ingredients. When mixture has just come to a boil, pour into four small bowls. Refrigerate 4 hours or overnight. Garnish as suggested below and drizzle with raspberry sauce if desired.

Raspberry Sauce

Ingredients

• 2 cups frozen raspberries, thawed
• 2 Tbsp maple sugar or coconut sugar
• 1 Tbsp arrowroot or tapioca flour

Place thawed raspberries in a strainer for a half hour (with a bowl underneath to catch the juice). Use a spoon to squeeze more juice from the berries through the strainer or sieve. Remove juice to a saucepan and heat over medium heat. Whisk in sugar and flour. Mixture will thicken and become clear (not cloudy). Let cool in the refrigerator. Refrigerate at least a couple of hours before serving.