Clementine Coulis Over Coconut Creme

By Chef:  Christina Ross
Posted: January 2, 2013


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This yummy dessert recipe calls for a dense coconut cream which due to the use of cold pressed coconut oil will set to the shape of your ramekin mold. You can use either cultured almond milk yogurt from your local health food store or make you own using soaked, sprouted, and blanched almonds blended into a creamy, thick puree and cultured overnight with probiotics. You may also choose to emit the yogurt and substitute a few tsp of lemon juice for a hint of citrusy tang. Fresh clementines blend with coconut nectar and vanilla bean to create the thick, sweet fruit “coulis” or puree. A pure and simple dessert!


  • 16 oz coconut cream
  • 2 tsp vanilla bean
  • 2 tbsp cultured almond milk yogurt
  • 1 tbsp coconut nectar
  • 2 tbsp coconut oil (melted)
  • 6 clementines
  • 1 tbsp coconut nectar
  • ¼ tsp vanilla bean


1. Whip the first five ingredients for 1 minute and pour into 4 ramekins

2. Place the ramekins in the fridge for 1 hour

3. Make the Coulis by blending the last three ingredients together

4. Strain the mixture

5. Set in fridge for later once the coconut cream has set

6. After 1 hour scoop out coconut cream inverted onto a plate or bowl

7. Add clementine slices around the cream and pomegranate seeds to garnish

8. Pour coulis over entire dessert. Serve immediately