- 1 can full-fat, unsweetened coconut milk
- 1 can organic pumpkin purée
- 1/4 cup grass-fed gelatin
- 2 Tbsp. vanilla extract
- 1 tsp. cinnamon
- 1 tsp. clove powder
- 1 tsp. ginger powder
- Pinch of sea salt
- Sweetener: 1 banana, 1 apple (cored), 1 tsp. stevia, or 2-3 pitted dates
- In a high speed blender, mix all ingredients, except gelatin, until combined.
- Transfer mixture to saucepan and heat over medium.
- Slowly whisk in gelatin until incorporated.
- Pour into glass dish or molds, and allow to set in fridge for at least 2 hours.
- Enjoy!
Wild Salmon with Creamy Dill Sauce
