Vegan Coffee Coconut Jelly
Vegan Coffee Coconut Jelly. Light, tasty and refreshing! This is a dessert that originates from Thailand. In Thailand, coconut milk is often used in their desserts.
Ingredients
Coffee Layer
- 6.5 tbsp coffee beans grounded
- 3 cups hot boiling water
- 4 tbsp maple syrup
- 6 tbsp coconut milk
- 3 tsp agar agar powder
Coconut Layer
- 400 ml coconut milk
- 1.5 cups water
- 3 tsp maple syrup
- 3 tsp agar agar powder
Instructions
- In a coffee press, add coffee grind and boiling hot water. Press out the grind. Pour the coffee into a small pot and whisk maple syrup, agar agar powder, and coconut milk. Bring to a boil and then a low simmer, keep over low heat to prevent this from solidifying into a jelly.
- In another small pot, whisk together coconut milk, water, maple syrup and agar agar powder. Bring to a boil and then a low simmer, keep over low heat to prevent this from solidifying into a jelly.
- Then in a square glass resealable container, measure out ½ cup of the coffee liquid and gently pour into your container. Allow this to solidify and set at room temperature. Once firm to touch, then gently pour ½ cup of the coconut mixture and allow this to set. Repeat process until you’ve filled your container.
- Seal your container and refrigerate for at least an hour or overnight. Slice into small squares and enjoy with fruit and sweet condensed coconut milk!
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Suggested Equipment & Products
8x8 square inch glass container
Measuring Set
Whisk
Small pot
Coffee Press
Hot Water Boiler
Nutrition
Calories: 156kcal | Carbohydrates: 11g | Protein: 1g | Fat: 13g | Saturated Fat: 12g | Sodium: 11mg | Potassium: 168mg | Fiber: 1g | Sugar: 9g | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg