In this vegan coconut cream dessert recipe, a combination of coconut milk and soy milk is partially reduced, giving the dessert a creamier texture. The pistachios add a delightful crunch while the cardamom and saffron add an interesting aroma and spice. This coconut dream dessert is absolutely quick and easy to make. You can prepare it ahead of time and just let it set in the fridge.
Agar-agar is a plant-based gelatin substitute made from seaweed. It is commonly used as a stabilizer and a thickener. The earliest type of agar-agar sold in the market is in the form of bars. These days you will see agar-agar in the forms of powder, flakes, sheets, and strips. Aside from being more affordable than gelatin, agar-agar sets faster and gives a firmer texture that’s why more people now prefer using it.
Ingredients:
• 1 cup of coconut milk
• 2 cups of soy milk
• ¾ cup of sugar
• ¼ cup of shredded coconut
• 20 pistachios, crushed
• 2 tsp agar-agar powder
• ¼ cup of water
• ¼ tsp crushed cardamom
• ¼ tsp of crushed saffron
Instructions:
This recipe takes about 15 minutes to make. The gelatin needs to set for 2 to 3 hours in the fridge. Serves 8.
Put coconut milk, soy milk, sugar, shredded coconut, and pistachios in a large pot.
Bring to boil over medium-high heat, stirring occasionally.
Once the mixture boils, cook for another 7 to 8 minutes. Stir occasionally.
Dissolve agar-agar powder in water.
Mix in cardamom and saffron.
Pour agar-agar mixture into the pot and stir well.
Boil for 3 minutes while stirring constantly.
Turn off heat.
Pour gelatin mixture into small bowls for individual servings or into a large glass baking dish.
Refrigerate for 2 to 3 hours before serving.
Ideas And Tips:
• Aside from pistachios, you can use other nuts such as cashew nuts, peanuts, macadamia nuts, walnuts or pecans.
• You may substitute soy milk with cashew milk or almond milk.
images – https://www.youtube.com/watch?v=-vAbC-3iTqg
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