Plant based coconut and mix berries jelly, using Agar.
Creamy coconut milk and sour and sweet berries mix well. So easy to make it and looks pretty.
Where to buy agar:
You can buy at health-food shops and sometimes you will find at vegetable markets.
Coconut milk:
You will find supermarket like Coles or Woolworth.
I am using 1L of unsweetened coconut milk. Coconut milk in a carton is for good putting in coffee or tea, on cereal, Vegan, or dairy intolerant people who don’t like rice or soy milk.
Coconut milk in a tin is good for cooking such as curries or soups.
Coconut yoghurt:
You can buy at health-food shops, supermarkets.
Recipe using coconut yoghurt:
How to make Plant based chocolate ice cream
If you prefer, nut milk or nut yoghurt, you can use them.
About Agar powder:
Agar is more transparent than gelatine and doesn’t have any taste or smell so you can use it for lots of things.
I am using organic agar powder called Lotus Agar Powder which is easy to melt and easy to use.
Some products are not easy to melt, if so, add agar powder into some sugar and mix well. If you don’t want to use sugar, hot liquid and add agar powder by little bit.
Agar is quick to set so move quickly. When the coconut water jelly is set, start making the coconut yoghurt jelly.
Plant Based Coconut Yoghurt Jelly
Equipment
- Mould
Ingredients
Coconut water based
- 1 each Kiwi
- 180 g Frozen mixed berries you can use fresh
- 250 g Coconut water Unsweetened
- 2 tbsp Maple syrup
- ½ tsp Agar powder
Coconut yoghurt based
- 100 g Coconut milk Unsweetened
- 70 g Coconut yoghurt Unsweetened
- 3 tbsp Maple Syrup
- ½ tsp Agar powder
- ¼ tsp Vanilla bean paste
Instructions
Coconut water jelly based
- Peel the kiwi’s skin and chop it in to smallish pieces
- 180g of frozen mixed berries into a bowl and add the chopped kiwi.
- Put all fruit into a mould.
- 250g of coconut water into a pot and add maple syrup and agar powder.
- Turn the heat to mid and simmer, stirring constantly, until all ingredients have melted.
- Pour coconut water into the mould with the fruit but only half-way. Place the coconut water in the mould and into the fridge for 1 hour.
Coconut yoghurt based (After the coconut water jelly is set, start making coconut yoghurt jelly)
- 100g of coconut milk into a pot and add maple syrup, vanilla bean paste, and agar powder then turn the heat to mid and simmer, stirring constantly, until all ingredients have melted.
- Next, 70g of coconut yoghurt in a bowl and pour the coconut milk into the bowl and using a whisk, mix well.
- Pour the coconut yoghurt mix into a jug then pour the coconut yoghurt mix into the top of the coconut water and place the mould in the fridge for 1 hour.
- After 1 hour, remove jelly from mould.
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