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Desserts are tricky, because you're not allowed dairy (no regular ice cream then), no grains (no cake) and no refined sugar (put that sorbet away now).
So for puddings, you have to get creative. And this fruity, creamy treat definitely hits the spot. Blueberries are full of vitamin C, fibre and could help heal the intestines. And coconut cream is full of good, natural fats. A drizzle of maple syrup is ok here, as it's a natural sugar and its polyphenols could make it friendlier to your blood sugar levels than regular refined stuff.
Go on, try it. Bet you'll love it.
AIP Paleo Blueberry Cream Cups
Makes 2-4 depending on the size of your shot glasses
70g frozen or fresh blueberries
1 tbsp maple syrup
250ml coconut cream, stored in a fridge overnight
First, heat the blueberries in a small frying pan and stir in the maple syrup. As the blueberries soften, squish a couple of them with the back of a spoon to release their juices. Once you have a jammy, purple syrup but with most of the blueberries still whole, turn off the heat.
Open the chilled carton of coconut cream and squeeze out any watery liquid that has trickled to the bottom. Discard this. Squeeze the thick coconut cream into a bowl and scoop out half into a piping bag fitted with a large star-shaped nozzle.
Pour half the blueberry syrup into the coconut cream in the bowl and blend until smooth. Divide this mixture equally between the serving glasses (use shot glasses).
Pipe the coconut cream in the piping bag over the glasses and finish by drizzling with the blueberries and any syrup left in the pan.
Eat straight away, or cover with cling film and keep in the fridge until ready to serve.
Don't fancy blueberries? Then try it with raspberries.
Quick note: if you're storing this in the fridge, after a while the vibrant blueberry colour will fade - this is best made and eaten within an hour or so.
I've entered this recipe into Phoenix Helix's AIP Recipe Roundtable - check it out for more AIP inspiration.