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brain shaped jello on bed of kale on white background
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5 from 1 vote

Zombie Brain Dessert

This Zombie Brain Dessert is actually just AIP Coconut Panna Cotta with Strawberries just disguised as Halloween brain jello. It’s fun, spooky and ghoulish AIP dessert. This recipe is suits the paleo and aip diets.
Prep Time20 mins
Cook Time15 mins
Chilling Time4 hrs
Total Time4 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: aip, AIP dessert, aip diet, autoimmune protocol, coconut panna cotta paleo
Servings: 12 people
Calories: 449kcal
Author: Beth Chen

Equipment

  • Brain Halloween Jello Mold
  • Spider Jello Mold
  • Immersion Blender or food processor

Ingredients

Instructions

  • Pour 3 cans of the milk/cream, honey, salt and vanilla powder into a small stockpot. Pour the remaining can of milk or cream into a small bowl.
  • Sprinkle the gelatin over the bowl of milk or cream. Stir to combine and then set aside.
  • Heat the stockpot over medium heat until the coconut mixture is just hot. You’ll see bubbles forming around the edge of the pot . Reduce the heat to low and then add the gelatin mixture to the stockpot and stirring constantly with a whisk until it’s completely smooth. You may need to use your whisk to break down any lumps. Do this quickly. As the gelatin heats up it will be harder to break up. Remove from the heat. If at this point the coconut mixture has bit of gelatin floating at the top, strain them out.
  • Spread the avocado oil around the interior or the mold. This will help release the mold when the time comes.
  • Next pour the strawberry puree in the mold followed by the coconut mixture. If you have any extra coconut mixture, add it to ramekins or other molds as additional desserts.
  • Carefully place the mold in the fridge for about 4 hours or until chilled and solid.
  • When you are ready to serve, place a plate servings side down on the mold. With one hand on the plate and one hand of the mold, flip it over. The dessert should release from the mold and land in one piece on the plate.
  • Garnish with kale, spiders or additional molds as an extra spooky garnish.

Notes

  • I like to add activated charcoal or kale powder (not listed in the ingredients) to change the color of the extra coconut mixture before I add it to ramekins or molds. It makes the dessert extra spooky Paleo Halloween treat.
  • If you have additional strawberry puree, you can serve that as an optional topping (not listed in ingredients).
  • The brain mold is hard so you can’t rely on a flexible mold to wiggle the coconut out. You need to be patient so you don’t crack the mold. The weight of the ‘brain’ with the help of the avocado oil will eventually allow the brain to release from the mold. You can also knock on the mold to help shake it loose.
  • I used this brain mold and this spider mold. The brain mold came with the cute worms mold as well. I used the dropper to fill all the smaller molds to make sure that none of the overflowed. I also use the skeleton mold from this set in my Halloween themed AIP Chocolate Cake recipe.
  • Keep this Halloween dessert cold otherwise it will start to get soft and become hard to handle.
  • I used Vital Proteins Grassfed Beef Gelatin in this recipe. I have a hard time finding this in stores so I always have to get it online. 

Nutrition

Serving: 1serving | Calories: 449kcal | Carbohydrates: 30g | Protein: 8g | Fat: 36g | Saturated Fat: 31g | Sodium: 119mg | Potassium: 376mg | Fiber: 2g | Sugar: 24g | Vitamin C: 10mg | Calcium: 25mg | Iron: 4mg