Coconut jelly vegan and animal option, fresh and fulfilling.
Coconut jelly
Ingredients
- 1 can of coconut milk (preferably organic in which the ingredients are only coconut milk and water)
- 2 Tbsp of agar-agar (vegan option) or organic animal gelatin sheet (non-vegan option)
Topping: fresh or frozen raspberries, other fruit, cacao nibs...
Preparation
Vegan option:
In a pan, place coconut milk and the agar-agar and bring to the heat, always stirring with a wire stick. Let it boil for 2-5 minutes. Place this preparation in small containers or place in a single bowl. Let it cool down.
Animal gelatin option:
Place the gelatin sheets in water, until they soften (a few minutes). Remove them from the water, drain and place in a pan with coconut milk. Bring it to the stove in low fire, stir very well until they the gelatin is diluted in the coconut milk, without boiling. After diluting the gelatin sheets, remove from heat and distribute in small containers or place in a single bowl. Let it cool down.
You can keep it in the refrigerator for a week.
In a pan, place coconut milk and the agar-agar and bring to the heat, always stirring with a wire stick. Let it boil for 2-5 minutes. Place this preparation in small containers or place in a single bowl. Let it cool down.
Animal gelatin option:
Place the gelatin sheets in water, until they soften (a few minutes). Remove them from the water, drain and place in a pan with coconut milk. Bring it to the stove in low fire, stir very well until they the gelatin is diluted in the coconut milk, without boiling. After diluting the gelatin sheets, remove from heat and distribute in small containers or place in a single bowl. Let it cool down.
You can keep it in the refrigerator for a week.
Feel like sharing?
