Cook. Place all the ingredients except for the raisins, coconut flakes and clementine, in a medium-sized pot on medium-low heat.
Let it simmer for about 25-30 minutes.
Peel the clementine carefully, saving peeling to decorate (if you wish to). Add the raisins and the clementine juice.
Let it cook for additional 10 minutes and remove it from heat.
Serve warm in small cups and let them cool.
Garnish. Add the coconut flakes and decorate with the clementine peelings.
Notes
If using coconut oil, add it together with all the ingredients, while simmering. It adds an extra coconut flavor. Omit if following a WFPB.You can also have this dessert warm but watch out; the raisins might be extra hot. It is also delicious having it cold, just the cups in the fridge for about 2 hours before consuming it.Wine Pairing by our Sommelier Ramón Barreiro @pejo_barreiroFrance - Sweet - Sauternes or Cadillac (Semillon and Sauvignon Blanc)France - Sweet - Alsace, Selection of Grains Nobles (Riesling or Gewurztraminer)Germany - Sweet - Auslese (Riesling)Hungary - Sweet - Tokaji Aszú 3 or 5 Puttonyos (Furmint, Hárslevelü and others)