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Chocolate Almond Coconut Pudding




Source of Recipe


Jo Gainey


List of Ingredients




12 oz Water VERY HOT
2 packets unflavored Gelatin
3 oz Heavy Whipping Cream
13.5 oz can of Coconut Milk
5 Tbsp. Splenda
1 tsp. almond Extract
1 tsp. vanilla extract
2 tsp. coconut Extract
3 Tbsp. Davinci SF Coconut Syrup ( this is what adds that
good coconut flavor; don't leave this out.)
2 Tbsp. Davinci SF Chocolate Syrup
1/2 cup unsweetened grated Coconut (can be found at health
food stores)
1/2 tsp. Salt
2 squares of unsweetened Chocolate (Soften in microwave)
1/2 cup toasted almonds crushed into medium small pieces.



Recipe



Measure hot water and leave it in the measuring pitcher.
Sprinkle gelatin over the hot water and stir to dissolve.
Will take a few minutes. Reheat in microwave if needed to
get it fully dissolved.

Melt Chocolate in microwave until softened.

When gelatin is dissolved add vanilla and almond extracts,
coconut milk, cream, Splenda, salt, Davinci syrups, softened
chocolate, almonds, and coconut.
Stir well.

Pour in Mold or in tall dessert cups.
Chill until set, about 2 to 3 hours. Serves 6 to 8.

The coconut will rise to the top and the Chocolate will
settle to the bottom. Looks very attractive if it is in
clear glasses.