Dessert with Coconut Jelly and Pumpkin Recipe
Dessert with coconut jelly, granola and pumpkin puree. I made pumpkin soup, but I baked too much of it. There's mashed potatoes left. Here I came up with such a dessert so that the pumpkin would not disappear. It turned out very tasty.
Servings 3
Cook Time 45 minutes
Ingredients
Coconut layer:
- 200 ml Coconut milk
- 40 gram Sugar
- 1 tablespoon Rum cognac, whisky or flavoring
- 5 gram Gelatin
- Water
Granola:
- 1 glass Granola
Pumpkin puree:
- 1 glass Vegetable puree (pumpkin)
- 2 tablespoons Maple syrup
- Cinnamon to taste
Instructions
- For the preparation of products. Bake the pumpkin in the oven until soft.
- Let cool and add maple syrup and cinnamon. Mix it.
- Fill the gelatin with water until it swells.
- Heat the coconut milk almost to a boil.
- Pour the milk into the swollen gelatin and mix until completely dissolved. Strain through a sieve.
- Add rum. Cool to room temperature.
- Pour the jelly into glasses and refrigerate until completely solidified. Then spread the jelly with granola over the pumpkin puree granules.
- Decorate as desired. I decorated it with chocolate chips, almonds and coconut chips.
- Bon appetit)