Agar Agar · Almond · CoconutMilk · Raspberry · Recipe

Coconut Raspberry Agar

Each summer I try to showcase at least one vegan “jello”. This year’s Coconut Raspberry Agar, made with agar-agar a gelatin alternative, is the perfect summertime treat. Not only does it taste like a tropical vacation, but, since agar melts at much a higher temperature then traditional gelatin, it will survive the journey in the summer heat to your friend’s cookout where you will be the hero for bringing something everyone can enjoy, even your vegan friend. This, and many fun and tasty recipes, appear in my book Hello Jell-O! but I have included it hear so you can give it a try.

4 cups coconut milk
2 cups sugar
9 teaspoons agar-agar powder
3 1/2 cups water
1 teaspoon almond extract
1 cup fresh raspberries

In a large saucepan, whisk together the coconut milk, 1 cup of the sugar, and 5 teaspoons of the agar-agar powder and bring just to a boil over high heat, being careful not to let the coconut milk boil over. Decrease the heat to medium and whisk continuously for 3 minutes. Pour the mixture into a 2-quart baking dish and refrigerate until set, but not firm (about 4 minutes).

Meanwhile, in a separate large saucepan, whisk together the water, almond extract, the remaining 1 cup sugar, and the remaining 4 teaspoons of agar-agar and bring to a boil over high heat. Remove from the heat and let the mixture cool to room temperature. Gently spoon the mixture over the coconut layer. As the top layer begins to thicken (this will happen quickly), sink raspberries down into the sugar-water agar, spacing them about 1 inch apart. Refrigerate until firm, about 1 hour. In the dish, cut the agar into blocks with a knife or shapes using small cookie cutters with one raspberry in the center of each block or shape, and serve.

9 thoughts on “Coconut Raspberry Agar

  1. This looks lovely. What kind of coconut milk did you use? The canned type that separates or the refrigerated kind that’s similar to almond milk?

  2. Hi there,
    These look amazing. I’m looking for vegan jello shots to authorize a friend. Do you have any tips on adding liquor to these? Thanks

    1. I have not had much luck putting alcohol in agar. Sometimes it does not gel very well so I don’t use it for jello shots. This website has some good tips:

      If you need a vegetarian alternative, you can use Agar Agar instead of gelatin (buy Agar Agar). One small benefit of Agar Agar is that it does not melt at room temperature but you usually want your cocktail gels to be cold when they are consumed so this is not a big plus. A problem of Agar Agar is that it is not clear when it gels so for some preparations using clear liquids, the presentation may not be as good as it would be when done with gelatin.

      1 packet Knox = 1/2 teaspoon agar agar powder

      Instructions: First, make sure all your ingredients are at room temperature. Add 1/2 of your mixer liquids (i.e. anything non-alcoholic, such as juice, soda, water, etc.) to a small saucepan. Sprinkle with agar agar. Allow to soak for five minutes. Bring mixture just to a boil. Reduce to low heat, and simmer for 1 to 4 minutes. (When you can see that the agar agar is fully dissolved, it’s done.) Remove from heat. Working quickly, add the remaining amounts of your mixers to the agar agar mixture and stir well. Next, stir in the liquor(s). Pour mixture into desired pan, and place in refrigerator to set. If you are using a flexible silicon mold to set your agar agar based jelly shots, make sure it is extra squeaky clean. Apparently, agar agar doesn’t react well to grease or oil.

      Hope this helps!

  3. Really cute presentation, where may one find the flower-shaped mold? As well, out of curiosity, who is the manufacturer/where did you find the spoon in the picture as well?

    Thank you, in advance, of your time and reply.

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