Blueberries, dark cocoa and cream of coconut. Topped with red wine submerged into the center of each serving, and a tiny bit of sea salt. Finished with Veg whipped cream, orange zest and shaved chocolate. Melt in your mouth custard!

Serves 6

15 oz. can Oregon Specialty fruit, Blueberries in light syrup

1 c. Goya’s Cream Of Coconut – equal amounts solid and liquid

1/4 c. dark unsweetened cocoa powder

14 oz. can Roland’s Coconut Milk  – for high fat and smooth

1/3 c. arrowroot powder mixed with 1/3 c. water till dissolved

dry red wine

tiny bit sea salt

veg whipped cream

orange zest

shaved unsweetened chocolate

Combine can of blueberries, cream of coconut, cocoa powder and coconut milk in saucepan. Stir to incorporate. Cook over medium heat till bubbly.

Add arrowroot liquid, stirring till thickened. Cook another 2-3 minutes. Remove from heat. Spoon into cups.

Top each with 1 teaspoon red wine. Push teaspoon down into center releasing wine into hole.

Sprinkle each with a tiny bit of sea salt.

Cover and refrigerate till chilled, then top with veg whipped cream, orange zest and shaved unsweetened chocolate. Serve.

Notes: The arrowroot powder creates a gelatinous texture resembling custard.

Although this custard will keep a few days in the refrigerator, it’s best to serve fairly soon, so the wine doesn’t totally absorb into the custard. The fluid wine combined with the gelatinous texture of the custard is spectacular.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."


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