Double Apricot Jello With Whipped Coconut Cream (Gf, Df, Egg, Soy, Peanut/Tree Nut Free, Top 8 Free)

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   Puree, either in a blender or food processor, the can of apricots (including the liquid in the can). Boil 1 cup of water, and add the jello powder. Mix well. Next, add one cup of the apricot puree and stir. Pour into individual cups and allow to cool 2-3 hours, or until set. While they cool, take the cold coconut cream and dump out the water, only keeping the thick cream that has settled at the top. Beat the cream with the vanilla and powdered sugar (more or less to taste) until it has a thick consistency and holds stiff peaks. Once jello is set up, either pipe or spread the cream on top of the jello and enjoy!

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   NOTES: You'll notice this is exactly how you make regular jello, only instead of adding cold water, you're adding the apricot puree. Super simple! Also, I always keep a can of coconut cream in my fridge, because I never know when I'll want a dollop of fresh coconut cream, that way I'm not having to wait 24 hours. I'd highly recommend this! You can try to do it sooner than 24 hours, but I wouldn't recommend it as the fat/cream needs time to separate from the water so it can easily be divided. If it has too much water it won't hold its shape (but will still taste yummy if you're desperate). Lastly, you find the canned coconut milk (not the cartons) in the Asian isle, and I often have a hard time finding apricot jello, so peach can do in a pinch.

* Per serving · 4 servings · Values may vary.