Ingredients
For dessert:
- Creamy coconut milk: 400 ml of first-pressed coconut milk (or fresh extract).
- Coconut water: 250 ml of filtered natural coconut water.
- Agar-agar (vegetable gelling agent): 4 g of agar-agar powder (or 4 gelatin sheets).
- Sugar and flavors: 80 g of cane sugar, 1 teaspoon of pure vanilla extract and 1 tablespoon of orange blossom water.
- Decoration: Roasted grated coconut and diced mango or fresh passion fruit.
Preparation
- Mix liquids and agar-agar: In a heavy-bottomed saucepan, pour the coconut milk and coconut water and add the agar-agar in fine rain while whisking vigorously to completely dissolve the powder.
- Add the sugar and heat: Add the sugar, vanilla extract and orange blossom water. Mix well.
- Bring to a boil to activate the gelling agent: Place the saucepan over medium heat, stirring continuously with a whisk. As soon as the first bubbles appear, maintain a gentle boil for exactly 2 minutes (essential to activate the agar-agar).
- Molding into glasses: Remove from the heat and immediately pour the warm mixture into glasses, ramekins or silicone molds previously rinsed with cold water.
- Taken in the refrigerator: Leave to cool at room temperature for 20 minutes, then place in the refrigerator for at least 2 to 3 hours until completely set.
- Fresh service: Unmold or serve directly in glasses, garnished with a pinch of grated coconut browned in the pan and tangy fresh fruit.