Vegan Strawberry Cream Gelatin
Vegan Strawberry Cream Gelatin
blended and ready to chill.
This recipe can be a dessert in itself and would work well with other fruits such as blueberries or mixed berries. If you want to eliminate the coconut cream then just replace it with 1/2 cup water or juice. I used this as one of the layers in Valentine's Day Dessert Tower.
Vegan Strawberry Cream Gelatin
Makes 2 cups
Ingredients:
1 c. sliced strawberries
½ c. water
½ c. coconut cream*
Directions:
Place the strawberries, sugar and water in a small sauce
pan. Bring to a boil then reduce to a slow simmer. Stir in the agar agar
flakes. Slowly simmer until the flakes are dissolved, about 10 minutes. Remove
from the heat and stir in the coconut cream. Allow to cool for a few minutes.
Place the mixture in a blender and blend until smooth. Pour into serving
dishes. Chill for at 1 1/2 hours before serving.
Note- You can use 1 ½ c. strawberries and reduce sugar to
¼ c. if you want less sugar. I used the above ratio’s for one of the layers in
Valentine’s Day Dessert Towers.
*Coconut cream- Open a can of coconut milk and place it in the refrigerator overnight. Cover the can with plastic wrap. You want to open it so that the can doesn't get shaken up when you go to scoop out the coconut cream. The cream will separate from the coconut water and be on the top of the can. Use a spoon to scoop the cream from the top of the can. If you are in a hurry or forgot to put your coconut milk in the refrigerator over night, then place the can in the freezer for 15-20 minutes.
Here I put the can in the freezer.
This makes great whipped cream!
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Here I opened the can without refrigerating
and carefully scooped the cream from the top.
It all depends on the brand and fat content how
much cream there will be in the can. The
lower the fat content the more coconut water
there will be. I was able to get half way down
the can before getting to the coconut water.
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