Recipe

Coconut Kanten Recipe


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Ingredients
  • fresh edible flowers, see note .
  • 1 c toasted coconut, see note .
  • 2 tsps agar-agar flakes .
  • Garnish .
  • 32 oz whole coconut milk .
  • 1 tsp vanilla .
  • 1/4 c agave nectar, to taste .
  • 1/8 c agave nectar, see note

Directions
  • Step #1 GARNISH: these amounts are optional.
  • Step #2 Use the amount needed to get the desired look & taste.
  • Step #3 It may be more or may be less or you may omit it completely.
  • Step #4 In medium saucepan, mix the milk & the flakes.
  • Step #5 Bring to boil over med-heat/flame, stir often.
  • Step #6 Reduce heat & let simmer.
  • Step #7 Continue to stir often.
  • Step #8 Agar should be dissolved.
  • Step #9 Remove from heat & stir in the agave & vanilla.
  • Step #10 Pour into a 9 inch square dish.
  • Step #11 Let sit until cooled or for about 15 mins then chill in the fridge.
  • Step #12 To serve: Cut into 9 squares.
  • Step #13 Place on serving dish.
  • Step #14 Cut in half diagonally.
  • Step #15 Garnish the triangles with your choice of garnishes.
  • Step #16 Time includes general chill time.
  • Step #17 It may vary.
  • Enjoy the Coconut Kanten recipe

Related Categories

Salad / Fruit Salads
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