Citrus and Coconut Jelly Dessert (Vegan)

Disclaimer: This recipe was sponsored by Pacific Foods.

This refreshing jelly dessert is giving me all the summer vibes! It’s a vegan citrus vanilla coconut dessert is made with unsweetened coconut vanilla milk from Pacific Foods! This dessert is inspired by Southeast Asian coconut jelly desserts that I had during my trip to Thailand and Hong Kong. It’s light, refreshing, and perfect for a warm summer day! It has a layer of coconut milk jelly, topped with a thin layer of citrus jelly and garnished with coconut whipped cream and mandarin supreme (fancy skinned slices of mandarins)! Overall this coconut jelly isn’t too sweet, so I added a sprinkle of basil lime sugar to bring out the sweet notes. 

The dessert has a layer of coconut jelly made with Pacific’s coconut milk that I added the tiniest pinch of cardamom to and then I topped it with a thin layer of mandarin jelly. I really love the combination of the vanilla coconut flavor with cardamom! I used agar agar to set the jellies, which is vegan.

To sweeten it I used sugar, but you can substitute it with honey, agave or any other sweetener you’d like, just keep in mind it might change the color of the jelly. To make the dessert feel more summer-y, I garnished it with coconut whipped cream, mandarin orange supremes, basil-lime sugar, and some edible flowers.

P.S you can substitute the vanilla coconut milk with any of Pacific Foods’ extensive line of plant-based milks like oat, hemp, or almond milk! \

Citrus and Coconut Jelly Dessert (Vegan)

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• Author: Milk and Cardamom
• Total Time: 40 minutes
• Yield: 4 1x
• Diet: Vegetarian

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Description

Refreshing, bright coconut and citrus jelly dessert inspired by Southeast Asian coconut jelly sweets! Makes four 4 oz desserts

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Ingredients

Units USM Scale 1x2x3x

COCONUT JELLY

• 2 cups Pacific Foods Unsweetened Vanilla Coconut Milk
• 1/2 tsp agar agar powder
• 3 tbsp granulated sugar (or your sweetener of choice)
• 1/4 tsp ground cardamom

CITRUS JELLY

• 6 tbsp orange juice
• 2 tbsp lemon juice
• 1/8 tsp agar agar
• 1 tsp granulated sugar (or your choice of sweetener)

BASIL LIME SUGAR (optional)

• 2 tbsp granulated sugar
• 4–5 basil leaves
• 1 tsp lime zest

COCONUT WHIPPED CREAM

• 1 cup coconut cream, cold
• 1/4 cup powdered sugar (or to taste)
• 1 tsp vanilla
• mandarin slices (garnish)
• edible flowers (garnish)

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Instructions

Coconut Jelly

1. Add 2 cups coconut milk, 1/2 tsp agar agar, 3 tbsp sugar, and 1/4 tsp ground cardamom to a small saucepan over medium heat. Whisk well and bring to boil. The mixture needs to reach 185°F for the agar agar to dissolve and work. Pour the mixture into your containers evenly. Place in the fridge to set for 30 minutes.

Citrus Jelly

1. Whisk together 6 tbsp orange juice, 2 tbsp lemon juice, 1/8 tsp agar agar, and 1 tsp sugar in a small saucepan. Bring to a boil while whisking. Pour a thin layer of the citrus mixture over the set coconut jelly. Place in the fridge to set.

Coconut Whipped Cream

1. Whisk 1 cup coconut cream, 1/4 cup powdered sugar, and 1 tsp vanilla in a small bowl until you have soft peaks. Refrigerate when ready to assemble.

Basil Lime Sugar

1. In a small bowl, add 2 tbsp sugar, 4-5 basil leaves, and 1 tsp lime zest. Use the back of a wooden spoon or a muddler to crush the basil into the sugar and continue pounding the mixture until the basil leaves are super fine and integrated with the sugar.

Assemble

1. When ready to serve, pipe or spoon the coconut whipped cream onto the top of each jelly. Sprinkle on 1/2 tbsp of basil lime sugar, and garnish with mandarin slices and edible flowers.

• Prep Time: 30 mins
• Cook Time: 10 mins
• Category: Dessert
• Cuisine: American

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