I saw the recipe for piña colada on a stick in the July issue of Cooking Light and was instantly intrigued. I decided to try a version of it for the Melissa’s Produce Lemonade Challenge to support Alex’s Lemonade Stand. What I didn’t expect: this easy dessert tastes exactly like lemon meringue pie! Bonus, it’s paleo, sugar-free, gluten-free, low-sodium, and dairy-free! The gelatin naturally separates into layers as it sets, giving you a clear layer on the bottom with the flecks of zest, and a rich creamy layer on top.
While this is dairy-free, it’s not vegan because of the gelatin. You could try using agar agar powder in place of the gelatin for a vegan version, but I haven’t tested it.
How I renovated this recipe
The original recipe from Cooking Light made a toasted-coconut-infused gelatin. Since I wanted to highlight the beautiful Meyer lemons, I skipped all those steps and simply replaced some of the coconut water with fresh Meyer lemon juice. I added the lemon zest for pretty flecks and also more flavor. I used full-fat coconut milk and added one tablespoon of coconut manna (also called coconut butter) instead of the heavy whipping cream their recipe called for, and I omitted the salt. I hoped that would add the right amount of fat for the gelatin to separate. My layers weren’t as distinct as theirs. I replaced the sugar with high-quality organic stevia in packets for just the right amount of sweetness with no aftertaste. I did try marinating the plum pieces in a mixture of lime juice and rum, as their recipe did with pineapple. I did not care for that flavor combination, so I’ve simply suggested using more lemon juice to keep the plum pieces from browning.
[Migraine diet peeps should note that I have already tested lemons and they don’t cause problems for me; this is not approved for the migraine diet because of the lemon. But I will definitely be making some jello recipes in the future that will work for the migraine diet.]
gluten-free, dairy-free, GFCF, sugar-free, low-sodium, paleo, vegetarian diets
vegan or migraine diets
You might also like:
Piña colada on a stick from Cooking Light (inspiration recipe)
Honey grapefruit gelée from Empowered Sustenance
Paleo Strawberry Jello (that looks like adorable mini watermelons) by Rubies and Radishes
Required FTC disclosure: I was sent the Meyer lemons, plums, and muscato grapes from Melissa’s Produce for this post. I was not paid to write this post.
Lemon Meringue Pie on a Stick
Lemon meringue gelées
- 2 lemons Meyer, zested and juiced
- 1 cup water (coconut) less the amount of the lemon juice
- 3 packets gelatin unflavored
- 14 ounces coconut milk regular
- 1 tbsp coconut manna coconut butter, or coconut oil
- 1 tsp vanilla extract
- 4 packets stevia (organic) NatVia or Wholesome Sweeteners
- 1 lemons
- 4-5 plums
- 36-40 grapes seedless
- Zest the lemons into a medium saucepan.
- Juice the lemons, then add the juice to a one-cup measuring cup.
- Fill the cup to the top with coconut water.
- Add coconut water mixture to saucepan, then add the gelatin packets, stirring with a whisk to combine.
- Let sit five minutes.
- Put the saucepan on the stove on medium heat, adding the coconut milk and coconut manna or oil. Stir with a whisk for five minutes, but do not boil.
- Take off the heat and whisk in the vanilla and stevia.
- Spray a square pan and pour into the pan. Refrigerate for four hours until set.
- Cut into 36 squares.
- To make the skewers, quarter the plums and toss with some lemon juice to keep them from turning brown.
- Thread party picks with jello squares, grape, and plum pieces. Keep refrigerated until ready to serve.
- 47 calories
- 2 g fat
- 2 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 8 mg sodium
- 61 mg potassium
- 7 g carbohydrate
- 0 g fiber
- 6 g sugars
- 0 g protein
- 1 Weight Watchers Points Plus