Banana Coconut Cream Pie Jello
I can’t stop making my milk jelly in different flavors and this version of a Coconut Cream Banana Pie will be your newest dessert obsession! So if you’re looking for a no-bake and no chocolate dessert without the sugar or refined carbs, you found it!
Don’t like banana? Just omit it for a lower carb version.
– no dairy
– no grains
– no gluten
– no refined sugar
– no nuts
…..and no baking!
Recipe
Ingredients:
– 1, 15 oz can of coconut milk (make sure there’s no gums)
– 1 cup water
– 2 Tbsp of grass-fed beef gelatin
– 1 banana
– *coconut shreds (no exact measurements)
*You can either toast them yourself or buy them pre-toasted. Make sure there’s no added fillers, oils, or preservatives in the coconut shreds.
Method:
1. Shake your can of coconut and then pour the milk into a saucepan and heat over low on your stove.
2. In a small glass dish, pour 1 cup of water and 2 Tbsp of gelatin into the dish and let the gelatin bloom for 5 minutes. Add the bloomed gelatin / water into the saucepan with coconut milk and whisk for 2 minutes until everything is heated through (but not boiling). Remove the pan from the heat and allow it to cool down.
3. While that’s cooling, toast your shredded coconut (if using untoasted) by placing it on a baking sheet and toasting it in the oven at 350 F for 1-3 minutes. Watch carefully as it can burn quickly! Remove from the oven and set aside.
4. Carefully pour your coconut milk mixture into a glass dish, add banana slices into the dish. Top with 1/2 of your toasted coconut and reserve the rest right before serving.
5. Place the glass dish in the refrigerator overnight (if the dish has a lid, I recommend using placing the lid on to ensure nothing touches the contents).
6. The next day, remove the dish from the refrigerator, add leftover toasted coconut shreds on top (optional). Slice into squares or just dig in with a spoon! *Store leftovers in the refrigerator.
