Coconut Milk Gelatin with Pomegranate Lime Sauce

When I started this recipe adventure (much later in the day then I had intended) I thought I was going to make a mango pudding with some kind of pomegranate sauce. When I cut open my mango it was brown and unappealing, so I had to come up with something else to use my pomegranate in. I could have used yogurt except that I have been so busy making desserts and treats that making homemade yogurt keeps getting pushed aside. I looked at making a chia pudding, but since they generally soak overnight and as I was running behind I kept looking. I remembered making a coconut milk dessert that was steeped in anise and set quickly in the freezer. I've made it several times but can't recall which cookbook it was from (I know it was a book I held in my hands rather than a website or ebook). While I can't find the book to properly pay homage, I know it has a ton of great things in it.

This sauce is sweet, tart and buttery all at the same time. Slightly addictive. Maybe more than slightly I keep reaching for more.

Coconut Milk Gelatin with Pomegranate Lime Sauce

Coconut Milk Base

1 can full fat coconut milk

1/4 cup blonde coconut sugar

1/2 TBSP freshly squeezed lime juice (I used key limes)

1/2 tsp zest from limes

pinch of sea salt

1 TBSP real gelatin

Pomegranate Lime Sauce

1/4 cup blonde coconut sugar

2 TBSP freshly squeezed lime juice (I used key limes)

2 TBSP filtered water

2 TBSP grass-fed butter (or ghee)

1/2 cup fresh pomegranate arils

For the Base: Combine coconut milk, sugar, lime juice, lime zest and sauce in a medium sauce pan and heat over medium heat for 2-3 minutes, until the liquid is hot but not boiling. Turn off heat and whisk in gelatin a tiny bit at a time until fully incorporated. Pour liquid into 4 small serving dishes or ramekins and place into the freezer. After about 45 minutes the base should be set and can be moved to the fridge or made ready to serve.

For the Sauce: Once the base is in the freezer place coconut sugar, lime juice and water in a small saucepan and bring to a boil stirring constantly, once boiling reduce to a simmer and allow the syrup to thicken (about 5 minutes). Once the syrup has reduced by about half add the butter stirring to combine. After the butter is fully integrated add the pomegranate and simmer until the flesh has softened. Allow to cool (I pour mine in a jar and stick it in the fridge). When ready to serve top the coconut milk base with the pomegranate lime sauce and enjoy.