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!
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.
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.
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