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Double Layer Coconut Custard – Paleo, AIP

Home Real Food Breakfast Double Layer Coconut Custard – Paleo, AIP
Double Layer Coconut Custard – Paleo, AIP

Double Layer Coconut Custard – Paleo, AIP

Sep 16, 2014 | Breakfast, Dessert, Party Food, Snacks, Uncategorized | 2 comments |

Day 2 of my AIP 30 days.  

And what do you know, I was struck down by a really bad, killer flu.  In fact, the flu was the worst I have ever experienced in my life.  I spent the last entire 8 days on my back unable to barely breathe, let alone move one of which was spent in the emergency room due to my throat being so inflamed that I stopped breathing.  More on that soon…

So although I didn’t get far into my AIP experience due to being pretty much unable to eat or move to make my own foods that I was able to consume, I still want to create AIP recipes that will help my gut lining to heal.  Heck knows, after such a bad virus I need all the healing I can get!

Now I wanted to create a recipe that I could use as a snack but also as a breakfast option that contained protein but not meat.

This is what I came up with…

gelatin-custard

A double layered coconut custard.  Its Paleo.  Its Autoimmune Protocol (AIP) friendly.  Its thick just like custard with a slight wobble like jelly and its tasty!

 Next time I will try a variety of flavours such as a cacao layer or a nut butter layer but this one was pretty tasty and I loved the slightly wobbly texture.

 *A tablespoon of gelatin is between 6 -9g protein.

Try it out and let me know what you think. 

gelatin-custard-II

Coconut Custard
2014-09-09 15:20:29
Serves 2
Paleo and AIP Coconut Custard for breakfast or a snack
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Prep Time
6 min
Cook Time
4 min
Total Time
10 min
Prep Time
6 min
Cook Time
4 min
Total Time
10 min
Ingredients
  1. 1 Can Coconut Cream
  2. 1 Tablespoon Grassfed Gelatin
  3. 1 Teaspoon Pure Vanilla Extract
  4. 1 Tablespoon Raw Honey (or to taste)
  5. 1 Avocado, peeled and seeded.
Instructions
  1. 1. In a small pot add the can of coconut cream, vanilla and the gelatin - and let sit for a minute
  2. 2. Turn on the heat on medium and whisk the gelatin into the cream (don't let it boil). Should only take a minute
  3. 3. Take off the heat and tip half of the contents into the food processor with the avocado and honey and process until smooth
  4. 4. Pour the remaining half of coconut cream still in the pot into appropriate glass serving glasses and place into fridge to set
  5. 5. Once the coconut cream is set, pour the avocado layer onto the coconut base and place back into the fridge to set
  6. 6. Once set, serve with toasted coconut and raspberries
Get Real Living http://getrealliving.com.au/
Tags: AIPAutoimmuneAvocadoCustardGelatinleaky gutPaleoProteinSugar freeVegetarian
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2 Comments

Leave your reply.
  • Lorraine
    · Reply

    April 26, 2015 at 7:39 PM

    Great recipe! I added 1 egg yolk as I am in the introduction stage of AIP, super yummy 🙂

    • Nicole - The GRL
      · Reply

      Author
      April 26, 2015 at 7:57 PM

      I’m so glad you enjoyed it Lorraine. Good luck in your journey. Do let me know if you need any help along the way! x

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