Dairy-free Spanish Cream

This chilled, old-fashioned dessert is one of my summer favorites!

Makes 2-3 servings

2 eggs, yolks separated from whites
2 cups coconut milk, divided
1 tablespoon granulated sugar
1 packet unflavored gelatin
1 teaspoon pure vanilla extract
¼ teaspoon salt

Beat both egg yolks together slightly with fork or whisk.

In a saucepan, combine egg yolks, 1 cup of the milk, sugar, and gelatin. Cook over low heat, stirring constantly until gelatin dissolves completely. Add remaining milk and vanilla. Mix well. Chill until the mixture begins to thicken.

In a small bowl, combine egg whites and salt. Beat with an electric mixer until stiff peaks form. Fold gelatin mixture into stiffly beaten egg whites. Spoon into desert serving bowls. Chill until firm.

Sprinkle with cinnamon or allspice before serving.

~ Monika