Coffee-Coconut Agar Dessert Recipe

IYUIYU_Marbled_Blog

Got this lovely sausage dog mold from Desi and decided to make a marble themed breakfast for my father’s birthday. Happy Birthday Dad and Thank you Desi for the sweet mold!

If you want to try out this super delicous coffee-coconut, here is the recipe:

Ingredients

  • 1 1/2 cups unsweetened coconut milk
  • 1 cup milk
  • 1 cup sugar
  • 2 tablespoons agar powder
  • 1 dash of salt
  • 3 cups of coffee

 

Instructions

 

 

  • Add coconut milk, milk, 1/4 cup of sugar, 1 tablespoon of agar powder, and salt in 1-quart saucepan, mix it together and bring it to a hard boil on medium-high heat. After the coconut milk mixture has boiled hard for about 1 minute, remove the saucepan from the stove.

  • 2.

    Pour the coconut milk mixture into the mold(s) of your choice. Allow it to cool.

  • 3.

    Whisk together the remaining 3/4 cup sugar, 1 tablespoon agar, and coffee in another saucepan and bring it to a hard boil over medium-high heat. Once the mixture has boiled for 1 minute, remove the saucepan from the stove.

  • 4.

    Pour the coffee layer on top of the previous layer very slowly for a marbled effect.

  • 5.

    Let the agar cool down for about 40 minutes and then put it into the refriderator for about 2 hours until it is cold. Enjoy.

 

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Chia Coconut Corn Pudding – Vietnamese Che Bap – RECIPE // REZEPT

IYU IYU CHIA CHE BAP RECIPE

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We love desserts, we love vietnamese cuisine and we love recipes with a little twist in it. This is why we tried out Kate Hackworthy’s lovely Chia Che Bap recipe. Thanks for sharing this simple, but delicous recipe Kate! It is vegan and gluten-free, if you leave the garnish out :).

We did a few minor modifications to adjust it to our taste. Here is our version of the sweet dessert.

 

RECIPE

Ingredients

50g chia seeds
400ml coconut milk
50ml water
200g sweetcorn kernels (fresh, frozen or canned)
2 tablespoons sugar
1 teaspoon vanilla extract
1 dash of salt

Garnish

Sugar Pearls

 

Instructions

Soak the chia seeds in the coconut milk for at least four hours or overnight. It will turn thick and gelatinous.
Pour the thick chia seed coconut milk into a pan, along with all remaining ingredients, and heat over a very low heat until hot, stirring occasionally. Serve warm or cold, topped with sugar pearls.

Isn’t it beautiful to look at? Our little Fellfische cellphone case bunny loves it too <3.

 

 

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