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Raspberry Coconut Jell-O Dessert




Source of Recipe


booper at rc


Recipe Introduction


This is an extremely simple recipe to prepare, but produces a very impressive-looking layered Jell-O dessert.

As the Jell-O cools and sets, the coconut milk rises to the top, leaving the raspberries at the bottom. You could also experiment with using any other lower-carb berries or fruits, either canned, or cooked and prepared at home from fresh or frozen berries. Serve with dried unsweetened coconut sprinkled on top for added texture, flavor and good fats!



List of Ingredients




1 packet sugar-free raspberry Jell-O, .35-ounce package
3/4 cup fresh or frozen raspberries (defrosted) or 1 can raspberries in water, drained
1 cup coconut milk, canned, unsweetened
1 to 2 tablespoons dried unsweetened coconut (optional)

Recipe



Pour one cup of boiling water into a measuring jug. Sprinkle on the Jell-O crystals and stir well until dissolved. Add the coconut milk and whisk with a fork to break up any coconut milk particles.

Place the berries, or well-drained canned berries, in the bottom of a 4-cup glass bowl. Add the Jell-O mixture and stir well. Cover the bowl, place in the fridge and leave to set (about four hours). Just before serving, sprinkle the top of the dessert with the dried coconut.

Serve with heavy cream. Serves four.