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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 Pots de Creme make for a lovely treat!
- 2 cups coconut milk, divided
- ½ tablespoon gelatin
- ¼ cup honey
- 1 teaspoon pomegranate juice, optional (for color)
- ½ cup pomegranate seeds
- Pour ¼ 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 until just beginning to simmer, about 5 minutes.
- Pour in the gelatin mixture and whisk to combine. If using, stir in the juice.
- Divide into 4 ramekins or other serving dishes and refrigerate until set, at least 3 hours. Garnish each with 2 tablespoons pomegranate seeds to serve.
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[…] Pomegranate Pots de Crème from Autoimmune Wellness *This beautiful coconut treat serves four – there's plenty to share! […]