This easy and beautiful vegan Mango Coconut Jelly dessert is so yummy!
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For Mango Layer:
½ cup mango juice
⅓ cup sugar
1 ¼ cup water
2 teaspoons agar agar (I used this https://www.amazon.com/NOW-Foods-6410-Powder-2-Ounce/dp/B000MGSJ5A/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1504443291&sr=1-4&keywords=agar+powder)
2 teaspoons or to taste lemon Juice
For Coconut Layer:
⅔ cup water
4 tablespoons sugar
⅔ cup coconut milk (I used this https://www.amazon.com/Native-Forest-Organic-Classic-13-5-oz/dp/B001HTJ2BQ/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1504443192&sr=1-4&keywords=coconut+milk)
1 teaspoon agar agar
1. Make the Mango Jelly. In a food processor, add mango and juice, grind everything to a puree. In a saucepan, combine water with agar agar. Stir to dissolve. Add sugar and cook for a couple minutes until sugar has dissolved. Add mango puree in small batches. Stir well. Turn off heat and pour it into a mold. Put in refrigerator for 30 mins to 1 hour till set.
2. Make the Coconut Jelly. Add water with agar agar in saucepan. Stir well. Add sugar and cook until sugar has dissolved. Slowly add the coconut milk stirring constantly. Cook for 2 more minutes. Slowly pour over the mango mixture. Make sure the mango mixture is slightly firmed up before this step. Refrigerate for at least 6 hours or until firm. Cut into blocks and enjoy.
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