I needed something to do with my hands while listening/watching the vice presidential debate last night. What to do? Make Vegan Coconut Gelatin. What makes this gelatin vegan? Well, apparently the real jiggly-making substance is made from *******. My gelatin is made from seaweed - my family has always called it agar-agar (Malay word for jelly). It's not as "jiggly" as Jell-O, but it's still soft and is just slightly sweet. We'd eat it in multi-layered colors or piled high with canned fruit cocktail.
There are plenty of recipes online, but I took my inspiration by tweaking a recipe in my copy of The Spice Merchant's Daughter by Christina Arokiasamy.
Ingredients
3 1/2 cups boiling water
1/3 c agave syrup (Available at Trader Joe's or Whole Foods - or substitute 1/2 cup sugar)
1 can (14 oz) Light Coconut Milk (I used Trader Joe's)
1 ts vanilla extract
***
21 grams of powdered Agar-Agar (I used three 7 gram pouches - it's a scant 1/4 cup)
1/4 cups hot water
***
(Optional) food coloring
Assembly Required
Step 1. Bring water to a gentle boil, add in agave, coconut milk, and vanilla. Return to a boil and take off heat.
Step 2. Dissolve agar-agar in the 1/4 cup of hot water making a smooth paste.
Step 3. Slowly whisk your hot coconut milk mixture into the dissolved agar-agar paste.
Step 4. Pour into a large 13" x 9" Pyrex, bundt, or other molds you have on hand. Let the mixture cool on a counter. As it cools, it will start to set.
Step 5. Cover the cooled agar-agar in its mold and refrigerate for 2 hours or overnight.
Cube them into little parallelepipeds(?). Serve with fresh fruit, canned fruit cocktail, or use it as a base in a shaved-ice dessert.
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