Vegan passion fruit dessert
Together with Susanna We have a recipe for a vegan, tropical dessert for you! Besides strawberries, you'll also need House of Asia Creamy Coconut Milk, QF Condensed Coconut Milk, Agar Agar, and passion fruit pulp. This exotic treat will delight you with its flavor and ease of preparation. Try it today!
Number of servings
4
Preparation time
45 min
Print recipe
INGREDIENTS
Coconut layer:
- 1 can Organic coconut milk 17-19% House of Asia
- 1 can of condensed coconut milk
- 2 teaspoons of agar agar
- 1 teaspoon of erythritol
- 1 teaspoon of potato starch
Strawberry layer:
- 2 tsp agar
- 500 g of strawberries
- 2 flat tablespoons of erythritol
Additionally:
- 1 can Passion fruit pulp 170 g Quality Food
- fresh mint for decoration
A METHOD OF PREPARING
- Place the coconut milk in a saucepan, reserving 2 tablespoons. Add the condensed milk and erythritol, and bring to a boil.
- Add the potato starch to the reserved coconut milk, stir, then combine with the contents of the pot. Bring to a boil again, then pour into 4 glasses.
- The mixture should thicken in the time it takes to prepare the strawberry layer. Blend the strawberries until smooth. Transfer to a saucepan, add the erythritol and agar, and bring to a boil.
- Pour over the hardened coconut layer (it can still be warm). Set aside to cool and set. Before serving, spoon the passion fruit pulp over the top and garnish with fresh mint.
