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Angel Milk
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Angel Milk

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A creamy, dreamy dessert made with coconut milk, sugar, and a touch of vanilla, set with gelatin and garnished with toasted almonds and a sprinkle of cinnamon. This dessert is perfect for warm weather as it's light and refreshing, but still rich and satisfying. The combination of textures from the creamy milk, the crunch of the almonds, and the smoothness of the gelatin makes for a delightful treat. This recipe is suitable for vegetarians and can be adapted to be vegan-friendly by using a plant-based gelatin substitute.

Time Cook
10
Level
Beginner
Calories
150
Allergens
Tree Nuts, Gelatin

Ingredients

1 cup
Coconut Milk
140 Calories
1/2 cup
Granulated Sugar
100 Calories
1/4 teaspoon
Vanilla Extract
0 Calories
2 tablespoons
Unflavored Gelatin
0 Calories
1/4 cup
Toasted Almonds
50 Calories
1/4 teaspoon
Cinnamon
0 Calories

Step-by-Step Instructions

1
In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2
In a medium saucepan, combine the coconut milk, sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3
Remove the saucepan from the heat and add the softened gelatin, stirring until it is fully dissolved.
4
Pour the mixture into a mold or individual serving cups. Refrigerate for at least 3 hours or until set.
5
Just before serving, sprinkle the toasted almonds and cinnamon over the top of the dessert.

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