Kanten is one of those great desserts I often had in my childhood. Most people know it as agar agar: a red seaweed based powder that's full of fiber and really great for you. My grandmother would make it as a jello replacement and though I didn't like it back then, I love it now even more than jello. The texture is more firm and it does't wiggle and jiggle in those silly jello cubes.
This one is a coconut milk kanten recipe I found. My grandmother never made the recipe this way (she normally made it with tea) but I think I like this coconut milk recipe best. It's rich, refreshing and only slightly sweet. It has just the right amounts of everything and a little will go quite a long way. You can color it with food coloring if desired or leave it white. Either way, it tastes fantastic and is a great way to introduce protein and fiber into your diet in the form of a gelatin dessert.
This one is a coconut milk kanten recipe I found. My grandmother never made the recipe this way (she normally made it with tea) but I think I like this coconut milk recipe best. It's rich, refreshing and only slightly sweet. It has just the right amounts of everything and a little will go quite a long way. You can color it with food coloring if desired or leave it white. Either way, it tastes fantastic and is a great way to introduce protein and fiber into your diet in the form of a gelatin dessert.
Coconut Milk Kanten
- 2 tbsp agar agar powder
- 400 ml coconut milk
- 800 ml water
- 200 g sugar
- pinch of salt
Directions
- Simmer agar agar, water, sugar and salt in a pot until sugar and agar are dissolved
- Remove half a cup and color it a desired color. Pain the inside of cute silicone ice cube trays the desired color. Let set slightly
- Mix coconut milk with he remaining agar mixture and pour into molds.
- Let set completely in the refrigerator before serving
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