Silky coconut milk and coconut cream set into a delicate, jiggly custard, infused with fresh grated ginger, warm Ceylon cinnamon, and a hint of vanilla for a fragrant, spiced base. A quick reduction of diced pear, ginger, and lemon juice cooks down into a glossy, syrupy topping that spoons over each ramekin while still warm, creating a gorgeous contrast against the cool, set custard beneath. Torn mint leaves add a fresh, bright finish that plays beautifully against the deep spice notes. The whole thing comes together with pantry staples and a little patience in the fridge — no eggs, no dairy, no refined sugar tricks, just clean ingredients doing the work. It's an elegant, make-ahead dessert that fits naturally into a Paleo spread, whether you're serving it for a dinner party or just want something special after a weeknight meal. Each bite delivers that perfect balance of creamy, spiced, and fruity, with a texture silky enough to impress without any fuss on the day you serve it.
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Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes, until the granules are fully absorbed and the mixture looks like wet sand.
Combine the coconut milk, coconut cream, 2 tbsp honey, grated ginger, Ceylon cinnamon, vanilla powder, and sea salt in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until it just begins to steam and small bubbles appear at the edges — do not let it boil. Remove from heat.
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