Pomegranate Pots de Creme
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Pomegranate has been trendy for a while now (I guess that means it’s more than a trend?), but I was never too certain how to serve it. The juice makes a fun addition to things like ice cream, lemonade, mocktails, and salad dressings. And I’ve been known to sprinkle the seeds on a salad or two. But surely those pretty little jewels had other uses? Well, of course I had to sneak them into a dessert. Having made pots de creme with roasted strawberries before, whipping up a pomegranate version felt like a no-brainer. With a light pink color, fluffy texture, and bursts of sour-and-sweet from the pomegranate seeds, these Pomegranate Pots de Creme make for a lovely treat!
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Pomegranate Pots de Creme
Ingredients
- 2 cups coconut milk divided
- 1/2 tablespoon gelatin
- 1/4 cup honey
- 1 teaspoon pomegranate juice optional
- 1/2 cup pomegranate seeds
Instructions
- Pour 1/4 cup coconut milk into a mixing bowl and sprinkle the gelatin on top. Let stand for 2 minutes, then whisk to dissolve any lumps.
- Combine the remaining coconut milk with the honey in a saucepan over medium heat. Stirring constantly, cook for about 5 minutes, until just beginning to simmer.
- Pour the hot coconut milk into the gelatin mixture and whisk to combine. Stir in the juice for color.
- Divide into ramekins or other serving dishes, then refrigerate until set, about three hours. Sprinkle with pomegranate seeds to serve.