My obsession with gelatin continues. It has so many health benefits, and cooking with it has proven to be both joyful and inventive. My latest gelatin craze is paleo custard. You can make several ramekins of it ahead of time, and it makes a perfect snack or after-dinner treat. Don't forget to hold onto those strawberry tops! They make excellent strawberry-infused water. Just throw a few in a glass (or mason jar) and add filtered water.
1 lb organic strawberries, tops removed and sliced
1 cup homemade coconut milk*
4 tablespoons gelatin powder (I used GoBIO Organic Gelatin Powder)
In a food processor, mix the strawberries and coconut milk until smooth. Heat the strawberry coconut mixture in a medium saucepan over medium-low heat until very warm and slightly frothy. Remove from heat and pour back into the food processor. Add the gelatin one tablespoon at a time and pulse until really smooth. Pour custard mixture into small ramekins and refrigerate for at least 3 hours. Store in the fridge.
*I made coconut milk by placing 4 cups of hot filtered water and 2 cups of organic shredded coconut in a blender (I used Camino's shredded coconut). After blending for 4-5 minutes until really smooth, I strained it with cheesecloth. This is a fantastic way to make coconut milk without worrying about added guar gum or BPA-lined cans. Chris Kresser's article "3 Reasons Why Coconut Milk May Not Be Your Friend" motivated me to make my own coconut milk from now on.