Servings: 10 servings
Ingredients
Pomegranate layer
- Nonstick spray
- 1/2 cup (120g) water
- Pink food coloring
- 2 teaspoons plain gelatin
- 1 cup (240g) pomegranate juice
- 2 tablespoons (25g) sugar
- 1 teaspoon rosewater
Coconut layer
- 1 13.5-ounce can full-fat coconut milk divided
- 1 0.25-ounce packet plain gelatin
- 5 large egg yolks
- 1/4 cup (50g) sugar
- 1/4 teaspoon kosher salt
- Seeds scraped from 1 vanilla bean pod or 2 teaspoons vanilla bean paste
- 3/4 cup (180g) heavy cream
Optional toppings
- Toasted unsweetened shredded or flaked coconut
- Coarsely chopped salted roasted peanuts or other nuts
Instructions
- Grease a 6-cup gelatin mold and set aside.
- To make the pomegranate layer, in a medium heat- safe bowl, combine the water and a few drops of pink food coloring, then sprinkle the gelatin on top. Set aside.
- In a small saucepan, bring the pomegranate juice and sugar to a boil over high heat, whisking to dissolve the sugar. Remove from the heat and add the rosewater. Pour the mixture over the gelatin and whisk to completely dissolve the gelatin. Pour into the prepared mold and let set completely in the refrigerator; begin checking at 2 hours, but it may need up to 4 hours.
- To make the coconut layer, add 1/2 cup (120 grams) of the coconut milk to a large heat-safe bowl, sprinkle the gelatin over the top, and set aside.
- In a medium saucepan, combine the egg yolks, sugar, salt, vanilla, and remaining coconut milk and whisk vigorously and thoroughly until smooth. Set over medium heat and cook, whisking continuously until the mixture is thickened enough to coat the back of a spoon, about 5 minutes. Pour it over the gelatin mixture and whisk until the gelatin is completely dissolved. Refrigerate until cool but still liquidy, about 2 hours.
- In a stand mixer fitted with a whisk, beat the heavy cream on medium high until stiff peaks form. Fold this into the coconut mixture, then pour into the gelatin mold on top of the pomegranate layer. Refrigerate until firm, about 2 hours.
- Unmold onto a serving plate and top with toasted coconut and nuts, if desired. (To easily unmold, dip the mold in warm, not hot, water for a few seconds.)
- Store, covered, in the fridge for up to 4 days.
Notes
* Bavarian cream, heavy on the eggs, super rich and luxurious
† Middle Eastern milk pudding traditionally topped with fruity rose syrup
Zoë's Baking Notes:
I used a 5-cup (1183ml) mold to make my gelatin dessert.
I reserved 1/4 cup of the pomegranate/gelatin mixture before pouring the rest into the mold to set. I combined the reserved, still-liquid pomegranate/gelatin mixture with 1 cup (237ml) stiffly whipped heavy cream. I used a piping bag, fitted with an Ateco #821 star tip to create the designs. See the video in my newsletter.
From Sweet Farm! by Molly Yeh. Copyright © 2025 by Molly Rebecca Yeh. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
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