Coco-Cocoa Velvet Dessert

Servings: 4
Preparation Time: 5 minutes, plus chilling

Ingredients:

• 1 1/2 cups water, divided
• 1 packet unflavored gelatin (2 1/2 teaspoons)
• 2 tablespoons Coconut Cream Concentrate
• 1/3 cup unsweetened cocoa powder
• 1/3 cup honey
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla
• orange extract, optional
• 1/2 tray’s worth ice cubes (7–8 ice cubes, should be 4 ounces)

Directions:

Pour 1/2 cup of the water into a blender. Add the gelatin and let sit to soften.

Meanwhile, heat the remaining water to boiling. Pour the hot water over the gelatin mixture; turn on low to mix and dissolve. Add Coconut Cream Concentrate, cocoa powder, honey, salt, vanilla, and orange extract. While motor is running, drop in ice cubes, one at a time. Blend until smooth.

Pour into four (6-ounce) ramekins or in one (2-cup) mold. Refrigerate until set, 2–4 hours. Serve in the containers or dip the bottoms in hot water for 20 seconds, and then invert to unmold.

If you want to unmold it, I recommend you double the amount of gelatin.

Recipe and photo submitted by Rhonda, South Jordan, UT.

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