Cute Yummy Time: Winking Coconut Gelatin
Here is part three of La Carmina's Cute Yummy Time recipe series. The last two recipes -- Tiger Chicken Tikka Masala and Hockey Penguin Onigiri -- were seriously cute, but this week's might be just that much cuter.
Winking Coconut Gelatin
coconut milk ♥ mint ♥ mango ♥ papayaThis tropical treat is a breeze to make. Coconut, fresh fruit and a silky smooth texture… you can almost taste the sea breeze on a Thai beach.
1 (400 ml) can low fat coconut milk
1 package gelatin
3/4 cup sugar or equivalent in stevia/agave
1 mango
1 papaya
3 sprigs fresh mint
Directions
Add 1 tablespoon cold water to the gelatin. Mix and let stand for 5 minutes.
Heat the coconut milk, gelatin mixture and sugar in a small saucepan over medium heat until the ingredients are dissolved. Do not boil.
Divide the mixture evenly among four ceramic coffee mugs or ramekins. Cover and refrigerate for four to six hours or until set.
To unmold and serve, quickly dip the bottom of each mug or ramekin in a pan of hot water. Invert onto serving plates.
To form the eyes, cut two circles from the mint leaves with a small (1/2-inch-wide) round cookie cutter or the end of a straw. To form the mouths, cut one (1/2-inch-wide) crescent from the mint leaves. Arrange the eyes and mouth on the side of the gelatin.
Decorate the gelatin head with mango and papaya slices, and a sprig of mint.
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