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just desserts yields 10 servings RECIPE NOTE Canned coconut milk won’t work in this ed. recipe. So Delicious Coconut Milk Beverage is recommend- tract, and sugar or xylitol. Bring to a low boil, stirring constantly, until thickened. stirring vigorously until smooth. Place in a small saucepan with the coconut milk, salt, vanilla ex- hours. ring constantly, until thickened. with the remaining coconut milk, salt, vanilla extract, and sugar or

yields 10 servings
LEMON ICE CREAM ROLL

CAKE LAYER
6 eggs
6 tablespoons sugar or xylitol
4 tablespoons gluten-free all-purpose flour
yields 4 servings
1 teaspoon vanilla extract
2 tablespoons oil
FRUITY COCONUT Confectioners’ sugar, for sprinkling
PUDDING

2 tablespoons chia seeds LEMON ICE CREAM LAYER
½ cup filtered water 1 13.5-ounce can coconut milk, chilled in refrigerator
1 13.5-ounce can coconut milk at least 5 hours
2 apricots, pitted 8 tablespoons powdered xylitol or confectioners’ sugar
1/8 teaspoon stevia powder 3 tablespoons arrowroot starch, cornstarch, or potato starch
1 cup fresh or frozen berries: 1 tablespoon vanilla extract
cranberries, strawberries, or ½ teaspoon lemon extract
blueberries (optional) 3 egg yolks
3 tablespoons oil
1. Soak the chia seeds in the filtered
water for 20 minutes. 1. To prepare the cake layer, preheat the oven to 350° F. Line
2. Blend the chia seeds and the a cookie sheet with baking paper and spray the baking paper with cooking spray.
soaking water with the coconut 2. In the bowl of an electric mixer, beat the egg whites until stiff, adding the sugar or xylitol slowly. Gently fold in the
milk, apricots, stevia powder, and yolks, flour, vanilla, and oil. Pour into the lined cookie sheet and bake for 20 minutes.
berries. 3. While still warm, sprinkle with confectioner’s sugar, cover with a dish towel, and roll up jelly-roll style. Set aside.
3. Chill in the refrigerator before 4. To prepare the ice cream layer, open the can of coconut milk and scoop out the solidified fat from on top into a bowl,
serving. When ready to serve, being careful not to mix with the water that has remained below. (Reserve the water for use in smoothies, soups and
spoon into individual bowls and sauces.)
garnish with fresh fruit slices, ber- 5. Whip the coconut fat with the beaters of a mixer for one minute. Slowly add the xylitol or sugar, starch, vanilla,
ries, or chopped nuts. lemon extract, yolks, and oil and beat only until well combined.
6. Unroll the cake and spread with three-quarters of the cream. Roll up once again and spread the remaining cream
over the top and sides of the roll. Freeze.
7. Remove the roll from the freezer 10 minutes before serving. Cut slices 1 inch thick.

Two-Tone Coconut Pudding
386 HEALTHY EVER AFTER 395