Strawberry coconut milk jelly

Ingredients for 4 servings:

• 400 ml coconut milk
• 30 g sugar (whole beet sugar) or similar
• 30 g tapioca flour
• 100 g strawberries
• 300 ml coconut milk
• 30 g sugar (whole beet sugar) or similar
• 2 g agar-agar
• 200 g strawberries
• 60 g sugar (beet sugar) or similar
• 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

lactose-free, gluten-free, egg-free, vegan

First, prepare the coconut butter. Place the coconut milk, beet sugar, and tapioca flour in a saucepan. Whisk the mixture thoroughly to avoid lumps, then heat slowly while stirring. After the sugar has melted and the mixture has boiled briefly, turn off the stove and place the pan in ice water to cool quickly. Next, prepare the strawberry jelly. Blend the strawberries, coconut milk, and beet sugar in a blender. Turn the blender on again and add the agar-agar. Pour the mixture into a saucepan and bring to a boil until the agar-agar has dissolved. Press the contents of the pan through a sieve into a bowl, then place the bowl in ice water to reduce the heat. For the strawberry sauce, place all ingredients in a saucepan and bring to a boil. Simmer for 5-10 minutes, skimming off any foam that forms with a slotted spoon (the foam will make the sauce bitter). The sauce is ready when the mixture no longer runs too much. After cooking, immediately place the pot in a bowl of ice water to reduce the heat. Pour the ingredients into the jar in the following order: strawberry sauce, coconut butter, strawberry jelly. Place the dessert in the refrigerator for 30 minutes, then garnish with allergy-friendly cream and the fruit. Tip: To prevent the layers from mixing, leave each layer (strawberry sauce, coconut butter, strawberry jelly) in the refrigerator for 30 minutes to set. The layer to which the agar-agar has been added must be divided IMMEDIATELY into the jars, as the agar-agar sets quickly.