Food coloring lives on a very high shelf of my cupboard, awaiting its once a year service as dye for boiled eggs on Easter. Natural, edible, safe food-based coloring is thankfully available, but I enjoy making my own too.
I had some beet juice left from steaming beets, and decided to experiment with flavors that might soften or mask the beet flavor in a dessert. I am happy to say, I was successful! This pretty treat is super simple, actually good for you... in all ways. :)
Pink Coconut-Banana Cream Squares
- 1 can Coconut Cream (not milk), refrigerated overnight
- 1 organic Banana, mashed
- 2 - 3 Tbs. liquid from boiling organic Beets
- 2 Tbs. Psyllium Husk (don't skip this, if unavailable use freshly ground flax seeds)
- 1 Tbs. Apple Pectin (or Coconut Palm Sugar
- 1-1/2 tsp. Orange Blossom Water (in ethnic section of market)
- 1/2 c. Dark Chocolate Chips (or Carob chips for Vegan)
- Blueberries or Raspberries for topping
Drain liquid from coconut cream.
Place cream in mixer bowl and beat on medium speed until fluffy, about 6 - 7 minutes.
Add mashed banana, and the rest of the ingredients. Beat for 2 more minutes until well mixed.
Stir in Chocolate chips.
Pour into round glass pie shells, or a rectangular glass dish. (I don't recommend using metal pans for this dessert.)
Top with berries, cover tightly and refrigerate for at least 1 hour.
Cut into square and serve with more berries if desired.