“Dangerous,” “Off the Wall” and “Smooth Criminal.” They’re not just Michael Jackson songs. They’re the first words you’ll shout when you taste my dark chocolate-coconut gelato (which, by the way, is dairy-free). One spoon of this homemade creamy-dreamy dessert and you’ll think you’ve committed a bad, bad crime. You might even moonwalk across the kitchen floor.
Dark Chocolate Coconut “Gelato” (Approximate servings: 4)
- 1 can unsweetened coconut milk
- 3 packets stevia or 1/4 cup agave nectar
- 3 teaspoons unsweetened dark chocolate cocoa powder
- 1 teaspoon cinnamon (optional, but works so well with the cocoa powder)
- 1/2 teaspoon xanthan gum (an optional thickening agent you can find in the organic section of your local supermarket)
- 1 teaspoon pure vanilla extract
With a hand-blender or food processor, whip ingredients together until smooth and thick, almost like a custard. Your three options are: a) put it in fridge for about 30 minutes and serve like chocolate pudding, or b) take it to the next level and pop it in the freezer until semi-hard (about 25-30 minutes). Scoop and serve in tiny cappuccino cups (even shot glasses will do). This stuff is extremely rich, so this is a perfect serving size (about 1/4 cup to 1/2 cup per person)! Garnish with a sprinkle of cinnamon, or a single star anise (a pretty, licorice flavored spice in the shape of an asterisk).
This dessert is perfect for a girl’s night in, and although coconut milk is high in fat (8 grams and 80 calories per 2 tablespoons), it’s somewhat healthy because it contains lots of vitamins, minerals and electrolytes. Besides, we’re all entitled to splurge once in a while. One option is to serve just a dollop over fresh strawberries or banana slices. Yum, yum, yum.
NOW who’s bad?!