Romantic German Brunch: Almond Coconut Layered Pudding

Allergens

Nuts (almonds)

Ingredients

• 1 cup almond flour 1 can full
• fat coconut milk 2 tablespoons honey 1 teaspoon vanilla extract A pinch of salt 1/2 cup mixed berries (strawberries, blueberries, and raspberries) 2 tablespoons sugar 1 tablespoon lemon juice

Instructions

1. In a medium bowl, whisk together the almond flour, honey, vanilla extract, and salt until well combined. Set aside.
2. In another medium bowl, separate the coconut milk into its liquid and solid parts. Add the solid part to the almond mixture, mix until fully incorporated.
3. Pour half of the coconut almond mixture into two individual serving glasses, gently smoothing out the top layer with a spatula. Refrigerate for 10 minutes to set slightly.
4. In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat until the berries soften and release their juices, about 5 7 minutes. Remove from heat and let cool completely.
5. Divide the remaining coconut almond mixture between the two serving glasses, smoothing out the top layer. Refrigerate for another 10 minutes to set completely.
6. Top each serving with the cooled berry compote and serve immediately.

Chef’s Insight

The contrast of creamy pudding and tangy compote creates a symphony of flavors that will delight your senses.

Notes

This recipe is gluten-free, dairy-free, and refined sugar-free.