I challenged myself this weekend to make an interesting dessert when having a friend around for lunch who is intolerant of both dairy and gluten…
It came out surprisingly well! Sadly I forgot to take a photo, but hey.
Three components: Chocolate dry sponge/soft biscuit, coconut custard and fruit
Fruit: I chose a combination of cherries and raspberries, making it kind of black-forest-y. I imagine that orange segments etc. would also work well.
To serve 6, I did the following:
2 tins of coconut milk
1 tbsp. coconut oil (or butter)
1 tbsp. corn starch/corn flour
2 tbsp. dessicated coconut
6 egg yolks
1/2 tsp vanilla essence
4 tsp honey (to taste, if wanted)
Melt coconut oil at low heat, mix in the flour to form a thick paste. Stir in the milk, honey and vanilla essence (either in a saucepan, or in a double-boiler/bain marie – you just need to stir it more if the former). In a separate pot, beat the egg yolks. Slowly add in the coconut milk mixture, beating all the time, then return the mixture to the heat. Add the desiccated coconut. Keep stirring until it thickens (this can take a while).
1 oz coconut flour
1.5 oz cocoa powder
1.5 oz caster sugar
60 ml coconut oil
1/4 tsp. salt
1/4 tsp. vanilla essence
Melt the oil in a saucepan at low heat. Stir in the cocoa powder. In a separate pot, beat the eggs, sugar, salt and vanilla essence together. Stir in the oil and cocoa mixture. Beat in the flour until smooth. Leave mixture to thicken for a few minutes. Make tasty splodges on a greased baking tray (I made 18 ~4cm diameter biscuity things from this amount). Bake at 180 deg.C/Gas Mark 4 for ~15 minutes.
Layer the custard, chocolate trifle sponge and fruit and serve.