This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
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!
- 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.