Ingredients
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For the coconut jelly:
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1 can (400 ml/13.5 oz) full-fat coconut milk - refrigerated overnight
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2 envelopes agar agar powder (or gelatin sheets softened)
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1 cup (200 g) sugar
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For the creamy mango pudding:
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1 ripe but firm mango, preferably a Kensington or Champagne variety, peeled and sliced
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1/2 cup (100 g) chia seeds
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1/2 teaspoon vanilla extract
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1 1/2 cups (375 ml) unsweetened plant-based milk, such as almond, cashew, or soy
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1/4 cup (60 g) tapioca starch
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Pinch of salt
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For the passionfruit sauce:
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1 passion fruit, cut in half to remove seeds (save them!)
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1 tablespoon granulated sugar
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Juice from 1 lime
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Optional garnish:
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Toasted desiccated coconut flakes
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Edible flowers like violas or pansies
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Fresh mint leaves
Directions
Subtitle: A Delightful Vegan Dessert Inspired by Thai Street Food
Ingredients:
For the coconut jelly:
* 1 can (400 ml/13.5 oz) full-fat coconut milk – refrigerated overnight
* 2 envelopes agar agar powder (or gelatin sheets softened)
* 1 cup (200 g) sugar
For the creamy mango pudding:
* 1 ripe but firm mango, preferably a Kensington or Champagne variety, peeled and sliced
* 1/2 cup (100 g) chia seeds
* 1/2 teaspoon vanilla extract
* 1 1/2 cups (375 ml) unsweetened plant-based milk, such as almond, cashew, or soy
* 1/4 cup (60 g) tapioca starch
* Pinch of salt
For the passionfruit sauce:
* 1 passion fruit, cut in half to remove seeds (save them!)
* 1 tablespoon granulated sugar
* Juice from 1 lime
Optional garnish:
* Toasted desiccated coconut flakes
* Edible flowers like violas or pansies
* Fresh mint leaves
Instructions:
1. To prepare the coconut jelly, pour the cold coconut milk into a blender and separate the solid and liquid layers. Reserve the clear liquid for another use. Blend the solids until smooth, then strain through a fine mesh sieve to remove any remaining pulp. Add the agar agar powder and sugar to the mixture and stir well. Pour the mixture into four small ramekins or a single large one, and place each in their own bowls. Soak the agar in water for about 5 minutes, then place the ramekins in the fridge uncovered for at least 1 hour or up to overnight. Once set, carefully remove the jelly from the ramekins and transfer it to a plate or serving dish. Cut into cubes if desired.
2. For the creamy mango pudding, combine the mango slices, chia seeds, vanilla extract, and plant-based milk in a blender. Stir together the tapioca starch and pinch of salt, then gradually whisk into the chilled mango mixture. Blend on high until completely combined and smooth, about 1-2 minutes. Cover and refrigerate for at least 2 hours or until thickened.
3. To make the passionfruit sauce, cut away the flesh from around the seeds, then puree the pulp in a food processor or blender. Through the hole in the top, slowly drizzle in the reserved juice from the first passionfruit half and process until smooth. Strain the mixture through a fine mesh sieve to remove any remaining pulp. Discard the seeds from the second half of the passionfruit and add the freshly squeezed juice to the sauce. Combine the granulated sugar and lime juice in a small bowl, then stir until the sugar dissolves. Taste and adjust the sweetness as needed. Set aside.
4. Divide the creamy mango pudding among four small bowls or ramekins. Place a cube of coconut jelly on top of each serving, and spoon some of the passionfruit sauce over the jelly. Garnish with optional toasted coconut flakes, edible flowers, or mint leaves. Serve immediately.
Serves 4
Difficulty: Medium
Note: This dessert can be prepared up to 1 day ahead, keeping the coconut jelly and creamy mango pudding separate from the passionfruit sauce. Simply assemble just before serving. The passionfruit sauce will thicken slightly as it chills, so loosen it with a few drops of warm water or additional lime juice if necessary.
Steps
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1
Done
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To prepare the coconut jelly, pour the cold coconut milk into a blender and separate the solid and liquid layers. Reserve the clear liquid for another use. Blend the solids until smooth, then strain through a fine mesh sieve to remove any remaining pulp. Add the agar agar powder and sugar to the mixture and stir well. Pour the mixture into four small ramekins or a single large one, and place each in their own bowls. Soak the agar in water for about 5 minutes, then place the ramekins in the fridge uncovered for at least 1 hour or up to overnight. Once set, carefully remove the jelly from the ramekins and transfer it to a plate or serving dish. Cut into cubes if desired. |
|
2
Done
|
For the creamy mango pudding, combine the mango slices, chia seeds, vanilla extract, and plant-based milk in a blender. Stir together the tapioca starch and pinch of salt, then gradually whisk into the chilled mango mixture. Blend on high until completely combined and smooth, about 1-2 minutes. Cover and refrigerate for at least 2 hours or until thickened. |
|
3
Done
|
To make the passionfruit sauce, cut away the flesh from around the seeds, then puree the pulp in a food processor or blender. Through the hole in the top, slowly drizzle in the reserved juice from the first passionfruit half and process until smooth. Strain the mixture through a fine mesh sieve to remove any remaining pulp. Discard the seeds from the second half of the passionfruit and add the freshly squeezed juice to the sauce. Combine the granulated sugar and lime juice in a small bowl, then stir until the sugar dissolves. Taste and adjust the sweetness as needed. Set aside. |
|
4
Done
|
Divide the creamy mango pudding among four small bowls or ramekins. Place a cube of coconut jelly on top of each serving, and spoon some of the passionfruit sauce over the jelly. Garnish with optional toasted coconut flakes, edible flowers, or mint leaves. Serve immediately. Serves 4 Difficulty: Medium Note: This dessert can be prepared up to 1 day ahead, keeping the coconut jelly and creamy mango pudding separate from the passionfruit sauce. Simply assemble just before serving. The passionfruit sauce will thicken slightly as it chills, so loosen it with a few drops of warm water or additional lime juice if necessary. |
