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We made this classic Italian dessert dairy-free by replacing cream with coconut milk, and serving it with mangos. Make it the night before serving, for carefree entertaining! It’s super simple and extra creamy!
Time
- 15 minutes to assemble
- Chill 4 hours or overnight
Yield
- 6-1/2 cups
Directions
- Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften.
- Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
- Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
- Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds. Invert cups onto plate and top with chopped, or puréed mango.
- Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften.
- Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
- Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
- Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds. Invert cups onto plate and top with chopped, or puréed mango.
