🍰 Coconut Kefir Cream

Name: Coconut Kefir Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 8 sheets white gelatin; 150 ml coconut milk (9 % fat); 100 g cane sugar; 500 ml kefir; 2 tbsp coconut liqueur (or coconut syrup); 200 ml soy cream; 0.25 tsp carob seed powder; liquid sweetener (to taste); 1 small vanilla pod; 1 large lime; 1 tbsp liquid honey; 600 g large papaya (1 large papaya); 20 g coconut flakes (3 tbsp); mint (to taste)

246 kcal · 30 min · 4 servings

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Ingredients

8 sheets white gelatin
150 ml coconut milk (9 % fat)
100 g cane sugar
500 ml kefir
2 tbsp coconut liqueur (or coconut syrup)
200 ml soy cream
0.25 tsp carob seed powder
liquid sweetener (to taste)
1 small vanilla pod
1 large lime
1 tbsp liquid honey
600 g large papaya (1 large papaya)
20 g coconut flakes (3 tbsp)
mint (to taste)

Instructions

1. Soak the gelatin in cold water for 10 minutes.
2. Bring the coconut milk and sugar to a boil in a small saucepan.
3. Remove the pot from the heat and stir until the sugar is completely dissolved.
4. Squeeze out the soaked gelatin and stir it into the hot coconut milk until dissolved.
5. Let the mixture cool for 10 minutes.
6. Stir the kefir and coconut liqueur or syrup into the cooled coconut milk.
7. Whip the soy cream with the locust bean gum until semi-stiff.
8. Gently fold the whipped soy cream into the kefir mixture.
9. Adjust the sweetness to taste with sweetener if desired.
10. Rinse 6 molds or cups (each with a capacity of 175 ml) with water.
11. Fill the coconut-kefir mixture into the molds.
12. Place the molds in the refrigerator for at least 4 hours.
13. Slice the vanilla pod lengthwise and scrape out the seeds.
14. Squeeze the lime.
15. Stir 4 tablespoons of lime juice with the vanilla seeds and honey.
16. Halve the papaya and remove the seeds with a spoon.
17. Use a melon baller to scoop out the papaya flesh.
18. Place the papaya balls in a bowl.
19. Pour the lime-vanilla mixture over the papaya.
20. Let the papaya marinate in the refrigerator for 1 hour.
21. Toast the coconut flakes in a small pan without fat until light brown.
22. Let the toasted coconut flakes cool down.
23. Dip the molds briefly in hot water to release the creams.
24. Run a sharp knife along the edges of the molds.
25. Turn out the creams onto plates.
26. Garnish the creams with mint if desired.
27. Sprinkle the toasted coconut flakes over the creams.
28. Serve the creams with the marinated papaya salad.

Nutrition per serving

kcal: 246
Protein: 6 g · Fett/Fat: 12 g · Carbs: 25 g