Matcha Coconut Custard with Fresh Berries
With so many desserts chock full of sugar, this recipe is truly good for the heart. It’s gluten-free, has no refined sugar and includes all the antioxidants in matcha tea. Your body and your loved ones will thank you for this healthy and delicious treat.
Prep Time: 30 minutes plus 4 hours for custard to set
13.5 oz or 2 cans full-fat coconut milk
¼ cup maple syrup
1 teaspoon vanilla extract
1 teaspoon matcha (Japanese green tea in finely ground powder)
2 1/2 teaspoons grass-fed gelatin - approximately one package
Garnish per serving:
½ cup unsweetened coconut - lightly toasted
2 cups fresh raspberries and blackberries (you can substitute any berry)
1. In a small saucepan, whisk together coconut milk with the powdered gelatin. Let sit for 5 minutes so the gelatin can “bloom.”
2. Add in the vanilla and maple syrup, then gently heat the mixture over medium-low heat, whisking well to help the gelatin dissolve. Be careful not to bring to a boil. Once the gelatin has completely dissolved, remove from the heat.
3. Through a fine sieve, pour the warm mixture into 8 small ramekins, and place in the refrigerator to set for at least 4 hours before serving. Straining it will get rid of any solid pieces so that the custard is silky smooth.
4. Before serving, top with a small pile of berries, a sprinkle of toasted coconut and a mint sprig