Conny's lavender coconut pudding

Ingredients for 2 servings:

• 500 ml coconut milk (70%)
• 1 tsp lavender flowers
• 1 tbsp, heaped sugar
• 1 tsp, leveled agar-agar
• 1 pinch of salt
• 2 peppercorns, roughly crushed in a mortar
• possibly food coloring

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 25 minutes

lactose-free, vegan

Combine the coarsely crushed peppercorns and lavender blossoms with the coconut milk in a small saucepan. Heat gently, but do not allow to boil. Remove from heat immediately and let steep for at least 2-3 hours, or overnight. The longer it steeps, the more intense the lavender flavor will be. Strain the coconut milk through a sieve. Add the sugar, salt, and agar-agar and bring to a boil, stirring constantly with a whisk. Bring to a boil and simmer for about 1 minute. Pour into jars or a bowl, let cool to lukewarm, and then refrigerate overnight. Tip: I added a little food coloring to achieve this intense purple color.