Latin / Iberian · serves 4 · about 40 minutes
From the Iberia kitchen — desserts, built around what Gustavo keeps on the shelf.
Ingredients
- 1 can Iberia Organic 100% Natural Coconut Milk
- 1 packet (2-2½ teaspoons) unflavored gelatin
- to taste ¼ cup cold water
- to taste Pinch of salt
- to taste Fresh berries or mango (optional, for topping)
- to taste Iberia Chocolate Stuffed Maria Cookies
Method
- Sprinkle gelatin over cold water in a small bowl and let sit for 3-5 minutes until softened.
- Combine Iberia Organic Coconut Milk, Iberia Organic Cane Sugar, Iberia Imitation Vanilla Extract, and a pinch of salt in a saucepan. Heat gently until warm (do not boil).
- Remove from heat and whisk in the softened gelatin until fully dissolved.
- Pour into small cups or molds. Refrigerate for at least 4 hours, until set and slightly jiggly.
- Top with fresh fruit if desired and serve with Iberia Chocolate Stuffed Maria Cookies for a crunchy contrast.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.