Aren’t these cute!?!? Anything miniaturized is automatically cute, right?
These desserts are made with mango kombucha and blueberries but you could do whatever fruit flavors make you happiest. Lemon and raspberry? That’s next on the list for me. Mango with blueberries is one of my favorite fruit combinations. The mango kombucha is homemade but I’ve seen it at the grocery store too. I started making my own kombucha about 5 months ago and couldn’t be happier with it. Definitely one of the better projects I’ve picked up! It’s so easy and I can drink a 16 oz bottle every day without paying a fortune. Only problem is, I have so many baby SCOBYs, I can’t figure out what to do with them all. I have given them away to 3 different people who wanted to start their own brew but there are just so many of them! I hear they make good compost but I don’t compost anything so I took a half-gallon jar’s worth of SCOBY babies and…uhm…pulverized them in my Blendtec so I could pour them around the base of some plants that need acidic soil. I did it all in the kitchen in front of the SCOBY Mother too. I guess she didn’t mind because she’s still making me delicious kombucha! Yes!
Oops, long paragraph. Here’s the recipe you’re waiting for:
- 1/4 C hot water
- 16 oz mango kombucha, room temperature
- 2 Tbsp unflavored gelatin
- 1 C fresh blueberries
- 1 can full fat coconut milk, refrigerated overnight
- 1 tsp vanilla
- Get out your mini dessert cups (or shot glasses) and add a few berries to the bottom of each.
- Pour kombucha into a large bowl. Filter it through some cheesecloth or a wire mesh strainer if it has any fruit or tiny baby cultures in it.
- In a liquid measuring cup with a pour spout whisk together hot water and gelatin until gelatin is completely dissolved. Allow to cool for two minutes or so until it’s warm to the touch. This will help keep most of the good bacteria in the kombucha alive.
- Slowly pour gelatin mixture into the kombucha while whisking to combine. Pour some of this mixture back into the liquid measuring cup with pour spout to make this next step easier.
- Pour the kombucha mixture into each dessert cup. If you completely fill the cup, the berries will float up through the gelatin. Alternatively, you can fill just enough to cover the berries, refrigerate until solid, then fill the rest of the way up to keep the berries at the bottom.
- Refrigerate until solid. Mine only took 15 minutes but I waited a half hour to be sure they were completely set.
- While the desserts chill, open the can of coconut milk and pour off the liquid. Put the remaining coconut cream and vanilla in a bowl and use a hand mixer to blend until smooth.
- Use a spoon or a piping bag to add the coconut milk whipped cream to the top of the chilled dessert. Garnish with more blueberries.