The roads and sidewalks have finally cleared up from snowstorms over the last two weeks, making running in Vermont quite a bit more pleasant. Longer workouts make it easier to justify indulging in holiday desserts, so I decided to make something crave-worthy AND healthy.
I wanted to make a beetroot mousse, but I was making desserts for a party and I didn’t know how well that would go over, so I settled for a pomegranate coconut mousse. I found several pomegranate mousse recipes, most of which sounded wonderful but also very sugary. This recipe uses half of the amount of pomegranate juice found in most recipes in order to cut the sugar, but the pomegranate flavor still shines through. The higher fat content from a high coconut milk/juice ratio ensures a silky smooth custard.
I served the custard in two ounce plastic shot glasses. Single serving desserts like this are nice, because they make you think twice before eating too much. However, this custard is relatively guilt-free, so don’t worry about going back for seconds!
Topped with coconut whipped cream, dark chocolate shavings, and fresh pomegranate seeds, these mini custards are a stunning holiday dessert.
2 cups coconut milk
1 cup pomegranate juice (make your own, or try to buy fresh)
3 teaspoons gelatin
1 tablespoon maple syrup or honey
optional toppings: coconut milk whipped cream, pomegranate seeds, dark chocolate shavings (I grated about 1/4 of a Lindt 90% chocolate bar)
1. Put 1/4 cup pomegranate juice in a small bowl and sprinkle the gelatin over the top.
2. Meanwhile, heat the remaining pomegranate juice and maple syrup in a small saucepan until simmering.
3. Once the gelatin is set, pour the hot juice over the top and stir until gelatin is completely dissolved. Pour the mixture back into the saucepan and simmer again.
4. Remove from heat and cool to room temperature. Stir in the coconut milk until smooth and refrigerate for about an hour, until quite thick.
5. Remove the custard from the refrigerator and whisk vigorously. Pour the custard into individual serving cups and refrigerate overnight, or for several hours.
6. Garnish with coconut milk whipped cream, pomegranate seeds, and dark chocolate.
Makes 15 2oz servings.