It was Kate’s birthday a few weeks ago, I don’t know if you saw it, but I bought her probably the best card I’ve ever purchased. I pride myself on always getting just the right card. My family always laughs and tells me that I pick the best cards. *Brushes dirt off shoulder*
*Shamless plug, if you wanna keep up with me on Instagram, you can follow me here: instagram.com/cravethegood
It’s one of my things. I just love picking up a card that makes me laugh out loud. This one hit that mark. It’s especially funny, because we all know kids love the chicken butt joke, and mine are right there in that stage where they LOVE the joke.
Anyways, I digress.
My mom called me the day before Kate’s birthday and asked me to bring my ice cream maker over to family dinner the next day. She was planning on making Kate a homemade ice cream – which was of course, gluten free, dairy free, egg free, and in my mom’s case, delicious! She served it under sauteed bananas and a hot buttered rum sauce. Guys, it was amazing.
Mom’s recipe had a rich and creamy coconut milk custard that was the base of her ice cream. Before we creamed it in the ice cream maker, we all had a little taste. Okay, more than a little – we had less ice cream in the end than we meant to. Oops!
The next day, Kevin and I were sitting on the couch quietly while the kids both napped. GASP! That pretty much never happens. During my quiet time is when I do most of my quality thinking. And I got to thinking that I needed to eat some of that custard, so I kinda winged it. Mine turned into a sort of panna cotta.
This recipe is fantastic, but be warned, it’s incredibly rich, topping it with whipped coconut cream and candied pecans helped to break up the richness! I wouldn’t recommend to do it any other way 🙂
- 2 tbsp grass fed gelatin - I use Great Lakes
- 2 tbsp water
- 1 can full fat coconut milk, divided
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/2 tsp salt
- 2 tbsp Crown Royal Maple Whiskey
- Garnish: whipped coconut cream, candied pecans, fleur de sel
- In a small container, add water and gelatin, stir well and set aside.
- Meanwhile, mix 1/2 cup coconut milk with the coconut sugar in a medium sized pot over medium heat. Bring to a low boil and simmer until the colour turns caramel and the sauce thickens.
- Add remaining coconut milk, maple syrup, and salt, and bring back to a low boil while whisking well.
- When the coconut milk is smooth, remove from heat, whisk in the gelatin mixture until fully dissolved.
- Whisk in the Maple Whiskey.
- Carefully transfer to 4 ramekins and place in the fridge for at least 3 hours - or until set.
- Top with a dollop of whipped coconut cream, a few candied pecans and a sprinkle of fleur de sel.
This recipe can easily be converted to vegan by substituting 1 tsp agar agar powder for the gelatin. - I have not tried this, however, extensive googling other recipes has shown that it's possible!