Coffee Coconut Blancmange
Coffee Coconut Blancmange. An agar agar twist to this traditional pudding just because I'm still experimenting with agar agar! It's vegan, it's glutenfree & it's so pretty!
Ingredients
- 400 ml coconut cream
- 200 ml coconut milk
- 75 g coconut sugar 1/2 cup {to taste}
- 2 tsp coffee
- 2 tbsp Kahlua {or 1 tsp coconut/coconut extract}
- 2 tsp agar agar
Instructions
- Place all ingredients except Kahlua in a heavy bottom pan and whisk to mix. Simmer to a boil and continue to cook on low for 5 minutes, stirring often.
- Stir in Kahlua/extract.
- Strain into mold, cool, then leave to set overnight in the fridge.
- Loosen the edges gently with a knife, then gently overturn onto platter, and give a firm shake to loosen.
- Serve with a dark chocolate sauce, a kahlua cream sauce etc, maybe a crisp amaretti biscuit.