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–+ servings
Ebonie Garnica

Layered Coconut Pudding With Berries For Full GAPS

A Full GAPS berry dessert with softly set coconut pudding cut into half-inch cubes and layered with fresh strawberries and blueberries. Made with rich homemade coconut milk, honey, plain gelatin and homemade vanilla. Makes one dessert batch; filled-glass yield varies.
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Cooling And Minimum Chilling 2 hours
Servings: 1 dessert batch
Course: Dessert, Fruit Snack, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 13 1/2 fluid ounces rich homemade coconut milk Measure the finished milk by volume after mixing separated fat back in. At 1×, reserve 1/2 cup of this measured milk for blooming; it is not extra milk.
  • 1/2 cup unsweetened shredded coconut Optional; adds a little coconut texture.
  • 2 tablespoons raw honey Stir in after taking the mixture off the heat.
  • 1 tablespoon plain unflavored bovine gelatin powder Use setting gelatin, not collagen peptides.
  • 2 teaspoons homemade vanilla extract Use the linked single-fold recipe without added sugar or non-GAPS additives.
  • 1 cup fresh strawberries Rinse, hull and slice; dry surface moisture before layering.
  • 1 cup fresh blueberries Rinse and dry before layering.

Equipment

  • Small saucepan, blooming bowl and hand whisk Hydrate gelatin in cool reserved milk, then warm gently and whisk until dissolved.
  • Volume measure and measuring spoons Measure the finished milk by volume; the bloom portion comes from that amount.
  • Small loaf pan or flat glass setting dish and cover Cool first, then cover and refrigerate until firm through the center.
  • Knife, spoon and serving glasses or jars Cut roughly half-inch cubes and build layers with fresh berries.

Method
 

  1. Mix the finished coconut milk until its fat and liquid are evenly combined, then measure the full amount. At 1×, put half a cup of that measured milk in a small bowl and sprinkle the gelatin evenly over it. Let it hydrate for about five minutes, until swollen and damp throughout. Scale this reserved portion with the batch; do not add water or extra milk.
  2. Put the remaining measured milk in a small saucepan over medium-low heat. Add the hydrated gelatin and whisk until it is fully dissolved, with no dry granules or gelatin lumps. Warm gently rather than boiling. This is a hand-whisk method; do not put hot mixture into the Ninja blender.
  3. Take the pan off the heat. Stir in the measured honey and homemade vanilla while the mixture is still fluid. Stir in the optional shredded coconut if using. Pour into a small loaf pan or flat glass dish so the set pudding can later be cut into cubes.
  4. Let the pudding cool at room temperature for about one hour, then cover and refrigerate for at least one hour, or overnight, until set firmly enough to cut. Cooling and chilling are separate stages; allow longer if it is not yet firm.
  5. Rinse and dry the berries. Hull and slice the strawberries. Once the pudding has set, use a sharp knife to cut it into roughly half-inch cubes.
  6. Spoon a layer of coconut pudding cubes into serving glasses or jars, then add a layer of strawberries and a layer of blueberries. Repeat as the vessel allows, keeping the white coconut cubes and fresh fruit in separate layers. Keep chilled until serving.

Notes

This recipe uses 13 1/2 fluid ounces of finished rich coconut milk, optional 1/2 cup coconut shreds, two tablespoons honey, one tablespoon gelatin, two teaspoons homemade vanilla, and one cup each sliced strawberries and blueberries. Yield is one dessert batch; filled-glass count varies. Measure milk by volume and recombine separated fat before measuring.
At 1×, reserve 1/2 cup from the measured milk to bloom the gelatin for about five minutes; scale the reserve with the batch. It is not extra milk or water. Blooming first helps the gelatin dissolve with hand whisking. The Ninja BN801 is not for hot blending.
Warm gently until the hydrated gelatin fully dissolves, remove from the heat, then stir in honey, vanilla and optional shreds while fluid. Cool in the setting dish for about one hour, cover and refrigerate at least one hour or overnight until firm through the center. The two-hour cooling/chilling field is a guide, not the whole recipe time; preparation, warming and layering add time.
Cut the set base into roughly half-inch cubes. Layer with the fresh sliced strawberries and blueberries. Store covered and refrigerated, preferably keeping pudding and fruit separate until serving. Use within three days counted from making the coconut milk, or sooner if that component is older.
Full GAPS once coconut, honey and raw berries fit introduced foods. Dairy-free and egg-free as written; contains coconut and animal-derived gelatin. Optional shreds change texture, not stage placement.

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