Vive La Resistance Coconut Chocolate Fluff

Trying to add resistant starch to your diet in order to feed your gut flora? Rather than trying to choke down a spoonful of potato starch, you can add unmodified potato starch to a creamy dessert.

Vive La Resistance Coconut Chocolate Fluff

Ingredients:

• 1 can full-fat coconut milk (chilled in the refrigerator overnight)
• 1/3 cup cocoa powder
• 1/4 cup unmodified potato starch (resistant starch)
• 3 tbsp sugar-free Da Vinci or Torani syrup (German chocolate, salted caramel or other flavor of choice)
• 3 tbsp hot water
• 2 1/2 tsp of grass-fed gelatin powder or 1 packet of knox plain gelatin
• 1 tsp vanilla extract

Directions:

Sprinkle the gelatin over the 3 tbsp liquid sweetener in a shallow bowl (sweetener should be room temperature or even chilled. Not warm). Allow the gelatin to absorb the sweetener for about a minute.
While the gelatin is sitting, blend the coconut milk, cocoa powder, unmodified potato starch, and vanilla. Add the 3 tbsp of hot water to the gelatin mix and stir until the gelatin is dissolved. Then add to the coconut milk mix and blend until fluffy. Pour in to parfait cups and chill for at least 2 hours. Top with shaved dark chocolate, unsweetened coconut flakes, cocoa nibs or pecan pieces and serve.