/agar agar powder
/a vanilla bean
/agave nectar (or sugar)
I love this recipe for how minimalistic and uncomplicated it is; only four ingredients, very few steps, very little time and it is vegan (meat/dairy production wastes natural resources). Usually I like my food as colorful as possible, but these creamy vanilla coconut cubes just screamed Love Aesthetics. So here it is; my first ever food related blog post! I am not a very good cook so don’t expect more recipes, but these are so easy to make and the result is so beautifully that I could not not share this with you guys.
Agar Agar is an Malaysian/Inonesian desert, very similar to jelly pudding with a sightly more bitable texture, if made with water it is incredibly thirst quenching. Though unlike gelatin jelly which is an animal product (made out of animal bones and pig skin), Agar Agar is plant based made out of seaweed. It comes in a variety of colors and flavors but for this recipe you’ll need the flavorless, colorless kind (avoiding all the artificial ingredients). You can find it at almost every Asian supermarket, it is also known as Kanten in Japan. Instead of sugar I used agave nectar, but you can use whatever sweetener you want.
1/ Prepare the Agar Agar as instructed on the package. But instead of using water, use coconut milk. Bring the coconut milk to a boil, add the powder, the agave nectar and the seeds of the vanilla bean. Stirr well and take your pan off the heat.
2/ Pour the mixture into a container. Let it cool off outside the fridge for a while to give the vanilla seeds a chance to sink to the bottom before the pudding sets.
3/ After about an hour in the fridge, cut the agar agar into cubes. If you insert your knife a little diagonally like I did, you’ll get slightly inclined cubes with visually more 3D effect.
4/ Take them out, flip them over to expose the black vanilla speckles and eat!