A mix of lemony beet tart and creamy coconut pudding, potentially sweetener-free! These days I'm craving dessert but unsweet ones...is it possible, you say? A dessert that still hits all the craving points and yet doesn't trigger that saccharine sweetness ick reflex that so many commercial desserts do? Well, yes you can still have your custard and eat it too, thanks to the natural richness and healthy fat of coconut milk, and the amazing natural sweetness of beets. A touch of salt also adds a bit of something-something (let's just call it umami), although feel free to omit (and otherwise customize). You could also add a crust layer if you want to make these more like mini beet cheesecakes.
If your beets aren’t already pre-steamed, steam/boil them until tender.
Blend cooked beets with other ingredients in order listed til very smooth (I used a stick blender), and season to taste.
Pour into bottom half of molds and refrigerate.
When beet layer has solidified, make coconut layer.
Combine all of the ingredients for the haupia in a saucepan (can also bloom the gelatin in the coconut milk for a couple minutes). Heat up over low heat until everything has melted together/is well-incorporated. Let cool slightly and pour over beet layer in molds.
Refrigerate for a couple hours or until everything has solidified.
Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/coconut-beet-haupia-custards-paleo-aip/