20'+4h Rest
x4P
easy Ingredients
1 cup fresh raspberries
1 can full-fat coconut milk
2 tsp agar agar
1/4 cup maple syrup
1 tsp vanilla bean extract
Few drops pink food colouring (optional)
The recipe is
Gluten Free
Halal
Kosher
Vegan
Vegetarian
Method
Add the raspberries to a food processor and puree until smooth. Strain through a very fine-meshed strainer. Discard seeds.
In a medium saucepan, add coconut milk (strain the liquid), raspberry puree, maple syrup, and vanilla. Bring to a boil, whisk in the agar agar, and blend. Let it simmer for 3 minutes until fully dissolved stirring constantly.
Pour the mixture into the moulds and let it cool at room temperature first and then in the fridge for at least 4 hours.
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