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Low Gi: Coconut & Rhubarb Pudding
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Low Gi: Coconut & Rhubarb Pudding
Ingredients
Method
- 200ml Coconut Milk
- 1 Sheet Gelatin
- 2 Sticks Rhubarb, Chopped
- 1 tsp Vanilla Essence
- 2 tbsp Splenda, or other powdered sweetener
Method
- Place the gelatin in cold water a soak for 5 minutes
- In a small pan heat the coconut milk until just boiling, remove from the heat and stir in the softened gelatin sheet discarding the water.
- Stir until the gelatin has dissolved. Pour into a small bowl or a glass and leave to cool before popping in the fridge to set.
- Spread out the rhubarb on an oven tray and sprinkle over the splenda and the vanilla and bake in the oven for 15 minutes
- Top the set coconut with the baked rhubarb and enjoy
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