Need a Gluten Free, Diary Free Desert Recipe, Please.

We make a lovely coconut sticky rice desert at our restaurant and serve it with a fruit coulis (fancy way of saying to puree fruit and put it on top - we usually use mango). Use a short grain rice if you can't find Korean sticky rice & make it according to the directions, but replace half the water with a good high fat coconut milk (like chaokoh, avoid any that have anything but coconut milk or coconut cream listed as an ingredient). You can scoop it out when cold, or form in cupcake tins to shape them. Drizzled purred fruit (add sugar to taste) over the top and serve. You can make it ahead of time and refrigerate, it's best at room temp.

As an aside, frozen mango chunks with a little added water and sugar, put into a food processor, also makes a nice quick sherbet.

Chocolate macaroons are pretty decadent and easy (make ahead):

4 egg whites (use the yolks in an omelette, quiche/frittata or chocolate mousse)
1 cup sugar
12 ounces non-dairy chocolate chips (read the label some dark chocolate chips that don't say "milk chocolate" still have milk fat in them)
1 tsp vanilla
14 ounce bag of coconut (plus a little more if you can)
pinch of salt.

Beat egg whites until stiff while chocolate is melting in a double boiler (or microwave).

Fold all ingredients into the stiff egg whites - mix gently but not enough to release all the air from the beaten whites. Put a brown paper bag on a baking sheet - I usually cut open a bag and use the inside surface, figuring it's cleaner. Trim off the extra folds/sections of the bag so it lays fairly flat. Drop the mixture by the spoonful on the bag, leaving room for it to spread a little (about 1 inch between spoonfuls). Bake at 350 for 18 minutes. Let the cookies cool for 10 minutes before removing - you may need to peel the paper back from the macaroons if they stick at all.

You can serve as is, or you can serve alongside a non-dairy sorbet or sherbet - raspberry flavor is delicious with the chocolate but pick what you like.

chocolate pudding made with good quality cocoa and coconut milk.
khairete
S.

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I make chocolate drops and they're always well received. They're also quite easy and can be made well ahead of time.

Short version: melt good quality chocolate (60 or 72% cacao, like Ghiradelli). Spread very thinly in 2 inch diameter circles on parchment paper and top with a small amount of chopped dried cranberries (Craisins), chopped pistachios and a tiny amount of coarse sea salt. Chill and serve chilled along with a bowl of fresh berries.

Longer version: Choose 60% or 72% chocolate, such as the 3.75 ounce Ghiradelli bars. Make sure they're not flavored, or semi-sweet or milk chocolate. You'll need about 3 bars. Melt in the microwave or over a slightly simmering double boiler, but be sure that the bowl the chocolate is in is bone-dry. Don't let water get into the chocolate or it will harden into a nasty clump of goo.

Lay parchment paper on a cookie sheet. Chop Craisins (or dried blueberries or dried cherries), and pistachios (or walnuts or pecans).

With a small spoon, spread a 2 inch diameter circle of chocolate on the parchment paper. Make it extremely thin, like a wafer. It doesn't have to be a perfect circle, or smooth like glass, it should look homemade and a little rustic. Top with a small amount of craisins and nuts, and then sprinkle a few crystals of coarse salt on top. Chill, remove from the parchment paper with a thin spatula or knife, to a pretty plate, and serve chilled, alongside a bowl of fresh strawberries and/or raspberries.

If your friend is actually allergic to gluten and dairy, and this isn't a matter of simply trying to avoid dairy and gluten with no medical reason, make sure to save the wrappers from the chocolate bars, the craisins and the nuts to assure her that no dairy or gluten was used.

Go to the bakery dept of your local grocery store and get a gluten free dessert. If it was me I'd get gluten free short cake and slice up some strawberries put whipped cream out for whoever wants it.

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