This Zombie Brain Dessert (Paleo Jello) is just an AIP Coconut Panna Cotta with Strawberries dressed up as a Halloween brain jello. This delicious Paleo Halloween treat is big enough to serve at your next spooky party.
People always ask how I come up with recipes especially when I can’t always eat them due to my additional food restrictions. Honestly, I love food so much that I dream about different flavor combinations. Well, this week my dreams took a really spooky turn and the results were actually better than what I had imagined.
I dare you to try these BRAINS!
How to use brain jello mold
A brain jello mold is very similar to the other molds I’ve used. However, you have to have a hard mold instead of flexible one otherwise it won’t stand up and hold the jello. That adds a complication as far as getting the mold out in one piece. To help make this easier for you, I added additional gelatin to help hold the jello together by making it firmer. I also added some avocado oil to the mold prior to adding the coconut mixture. It’s important not to skimp on the gelatin or skip the avocado oil step.
How to Make Zombie Brain Dessert
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 a extra spooky garnish.
Tips for making the BEST Zombie Brain Dessert
- 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 an 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.
If you like this Halloween jello, you’ll love these other Paleo Halloween Treats. Actually they would all be great anytime during the fall!
- AIP Coconut Pumpkin Panna Cotta
- Healthy Caramelized Apples
- No Bake Butternut Squash
- AIP ‘Chocolate’ Marshmallows
- AIP Chocolate Cake (Skeleton Cake)
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Zombie Brain Dessert
Equipment
- Brain Halloween Jello Mold
- Spider Jello Mold
- Immersion Blender or food processor
Ingredients
- 2 cans Coconut Milk about 1 3/4 cups per can
- 2 cans Coconut Cream about 1 3/4 cups per can
- 1 cup
Honey
- 1/2 teaspoon
Salt
- 1 teaspoon
Vanilla Powder
- 9 tablespoons
Gelatin
- 1 cup Strawberries pureed
- 1 tablespoon
Avocado Oil
- Kale and spiders from additional coconut panna cotta
optional garnish
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
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
This is such a fun and tasty AIP recipe, especially for entertaining or serving to the kiddos. I'm a big fan of Beth's other Panna Cotta recipes and found this one equally inspiring. The strawberries add a fun "bloody" characteristic and adds a sweetness to the dessert that is not overpowering for those accustomed to less sugar. The flavor of the panna cotta is light and delicious. I admit, I prefer the softer texture of the original recipes but understand that you need a firm, dense texture for the brain to properly form and mold. We served it in slices. It actually made an easy on-the-go breakfast because you could eat it with your fingers. This one is definitely a keeper for future Halloween parties.
I keep telling everyone 'it's just strawberries and coconut. not blood and brains!' Thanks for letting everyone know that this dessert actually tastes good! In regards to the firmer texture, you got it right. There's nothing I can do to make it softer because then it wouldn't hold in the mold. But this dessert is all about the ghoulish theme and the yummy taste!