Zombie Brain Dessert (Paleo Jello) (Edit recipe)

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This Zombie Brain Dessert (Paleo Jello) is just an AIP Coconut Panna Cotta with Strawberries dressed up as a Halloween brain jello. This delicious Paleo Halloween treat is big enough to serve at your next spooky party. I like to add activated charcoal or kale powder (not listed in the ingredients) to change the color of the extra coconut mixture before I add it to ramekins or molds. It makes the dessert extra spooky Paleo Halloween treat.

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PREP TIME

20 minutes

COOK TIME

15 (+ 4 hours chill time)

INGREDIENTS

Serves: 12

Ingredients

27.2 oz Coconut Milk, (2 cans)
27.2 oz Coconut Cream, (2 cans)
1 cup Honey
1/2 tsp Salt
1 tsp ground (vanilla bean powder) Vanilla Beans
9 Tbsp Unflavored Gelatin
1 cup Strawberries, puréed
1 Tbsp Avocado Oil
Kale, + spiders made from additional coconut panna cotta (optional garnish)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pour 3 cans of the milk/cream, honey, salt and vanilla powder into a small stockpot. Pour the remaining can of milk or cream into a small bowl.
Sprinkle the gelatin over the bowl of milk or cream. Stir to combine and then set aside.
Heat the stockpot over medium heat until the coconut mixture is just hot. You’ll see bubbles forming around the edge of the pot . Reduce the heat to low and then add the gelatin mixture to the stockpot and stirring constantly with a whisk until it’s completely smooth. You may need to use your whisk to break down any lumps. Do this quickly. As the gelatin heats up it will be harder to break up. Remove from the heat. If at this point the coconut mixture has bit of gelatin floating at the top, strain them out.
Spread the avocado oil around the interior or the mold. This will help release the mold when the time comes.
Next pour the strawberry puree in the mold followed by the coconut mixture. If you have any extra coconut mixture, add it to ramekins or other molds as additional desserts.
Carefully place the mold in the fridge for about 4 hours or until chilled and solid.
When you are ready to serve, place a plate servings side down on the mold. With one hand on the plate and one hand of the mold, flip it over. The dessert should release from the mold and land in one piece on the plate.
Garnish with kale, spiders or additional molds as an extra spooky garnish.

Notes

If you have additional strawberry puree, you can serve that as an optional topping (not listed in ingredients). // The brain mold is hard so you can’t rely on a flexible mold to wiggle the coconut out. You need to be patient so you don’t crack the mold. The weight of the ‘brain’ with the help of the avocado oil will eventually allow the brain to release from the mold. You can also knock on the mold to help shake it loose. // Keep this Halloween dessert cold otherwise it will start to get soft and become hard to handle.

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Show nutritional information

This is our estimate based on online research.
Calories:	373
Fat:	26 g
Carbohydrates:	25 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	101 mg
Fiber:	1 g
Sugars:	22 g
Calculated per serving.