Ingredients
Equipment
Method
- Stir and weigh the completed homemade coconut milk. Combine the displayed cold water with some of that measured cold milk for blooming: use one-quarter cup cold liquid per tablespoon of gelatin, or half a cup total at 1× and one cup at 2×. Sprinkle the gelatin evenly over it and leave 5–10 minutes until damp and swollen. Reserve all remaining milk for heating; add no extra liquid.
- Blend the chopped room-temperature strawberries and lemon juice in the Ninja BN801 until no large fruit pieces remain. Tiny strawberry seeds remain. Transfer the purée to a large mixing bowl. Do not put the hot milk mixture into the blender.
- Heat the remaining measured coconut milk over medium heat, stirring. When hot, remove from the heat and whisk in the softened gelatin mixture and honey until evenly dissolved, with no dry specks or rubbery gelatin pieces.
- Whisk the warm coconut mixture into the strawberry purée in the mixing bowl until evenly pink with no separate white and red layers. Grease the small ramekins with a thin film of the measured coconut oil and divide the still-pourable mixture among them. Use a tray to keep them level.
- Refrigerate at least one hour, then check the centers. Each portion should hold together when gently tilted, not flow like liquid. Chill longer if still loose. Cover for refrigerated storage once cooled.
- Serve cold in the ramekin with optional fresh berries, or briefly dip the outside of a ramekin in warm water for 5–10 seconds, keeping water below the rim. Invert onto a serving plate. If needed repeat a brief dip; do not leave the pudding in hot water for minutes.
Notes
Milk: The ounces are a weight measurement for rich completed homemade coconut milk, not fluid ounces. Stir its fat and liquid together before weighing. Use part of this same measured milk with the cold water to bloom the gelatin; heat the remainder.
Bloom: Use one-quarter cup cold liquid for each tablespoon gelatin. At 1×, the three tablespoons cold water plus some measured milk make half a cup blooming liquid. At 2×, the doubled water plus measured milk make one cup. This divides the recipe liquid without adding more.
Blender: Purée room-temperature strawberries and lemon juice in the Ninja BN801 first. Whisk the hot milk/gelatin/honey mixture into the fruit in a separate bowl. No hot-liquid blending.
Yield and time: Approximately six small portions. Fifteen minutes preparation plus five minutes heating and at least sixty minutes chilling gives an eighty-minute minimum planning estimate. The center must be cold and set; allow more refrigerator time if loose. Homemade milk preparation is separate.
Release: Serve in the ramekin, or use a brief warm-water dip of 5–10 seconds to loosen the outside before inverting. Keep water below the rim, repeat briefly if needed, and do not warm the dessert through.
GAPS: Dairy-free and egg-free Full GAPS after the ingredients are introduced. Use homemade coconut milk, plain setting gelatin, honey, and fresh fruit. No canned milk or stevia. Fruit/coconut/honey mean it is not No-Plant. Use this complete recipe on Full GAPS after the ingredients are introduced.
Storage: Keep covered in the refrigerator and serve cold. Add optional fresh berries at serving.
Scaling: 2× doubles all seven measured ingredients for about twelve small portions. The blooming-liquid ratio scales with the gelatin. Use enough ramekins and chill until their centers set; chilling time does not automatically double.