Delight in a luscious dessert that’s creamy, chocolatey, and subtly spiced — this Cinnamon-Cacao Coconut Custard blends rich cacao and warming cinnamon with silky coconut cream and ripe banana into a chilled treat that feels indulgent yet rooted in wholesome, nutrient-dense ingredients. It’s perfect for dessert, afternoon snacks, or whenever you’re craving a satisfying, dairy-free sweet.
Pour ½ cup filtered water into a small dish with gelatin. Let set until gelatin is spongy- approximately 5 minutes.
In a high-speed blender, blend avocado, coconut cream, cacao, bananas, cinnamon, vanilla and sea salt until thoroughly combined.
Warm gelatin on the stovetop or in the microwave for about 30 seconds, not allowing it to boil.
Remove gelatin from heat and mix in cacao coconut mixture until thoroughly combined.
Place in individual ramekins and chill in refrigerator, until set (at least 4 hours, or overnight).
Serve chilled.
Optional: Garnish with fresh berries, unsweetened cacao nibs, and/or unsweetened shredded coconut.
Notes
This custard is naturally dairy-free and gluten-free, with sweetness driven by ripe fruit and optional maple or stevia.
Cinnamon and cacao provide rich antioxidant profiles plus deep flavor without excess refined sugar.
Chilling for several hours (or overnight) gives it a silky, firm custard texture that’s satisfying and elegant.
For more information, click on the link below: http://www.amymyersmd.com/recipe/cinnamon-cacao-coconut-custard/
