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Coconut Gelatin With Glazed Strawberries

By Saveur
More from this source
Saveur
Related tags
dairy free gluten free low fat memorial day
Nutrition per serving    (USDA % daily values)
CAL
223
FAT
12%
CHOL
0%
SOD
14%

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Ingredients for 6 servings

:FOR THE COCONUT gelatin:

Canola oil, for greasing

6 tbsp. canned coconut milk

3 tbsp. sugar

¼ tsp. kosher salt

1½ tsp. unflavored powdered gelatin, softened in 1 tbsp. cold water

3 egg whites

FOR THE STRAWBERRIES:

¼ cup fresh orange juice

¼ cup sugar

¼ tsp. vanilla extract

Pinch of kosher salt

¼ tsp. unflavored powdered gelatin, softened in 1 tbsp. cold water

12 oz. strawberries, halved

Zest of 1 lemon

mint leaves, for garnish

1. Make the coconut gelatin: Grease an 8" x 5" loaf pan; line bottom and sides with parchment paper; grease paper and set aside. Heat coconut milk, 2 tbsp. sugar, and salt in a small saucepan over medium-high heat; cook, stirring often, until mixture redu

2. Make the glazed strawberries: Heat orange juice, sugar, vanilla, and salt in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat; whisk in gelatin. Pour mixture into a medium bowl; chill for 1 hour. Gently stir in

3. To serve, release coconut gelatin from pan by sliding a knife along edge of pan. Cut gelatin into 3⁄8" cubes (or larger squares, if desired). Divide strawberries between 6 plates; top with coconut cubes. Garnish with mint leaves.

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