Sri Lankan Vegan Coconut Milk Jelly Pudding (Kithul Treacle Delight)
Experience the mouthwatering flavors of Sri Lanka with our vegan-friendly Kithul Treacle Delight! This unique dessert combines creamy coconut milk jelly and rich Kithul treacle for a sensory journey that will captivate your senses and tantalize your taste buds. Enjoy this exquisite dish with the perfect balance of flavors, textures, and visual appeal.
Allergens
None
Ingredients
- 1 cup Kithul Treacle (Sri Lankan palm tree syrup)
- 2 cups Coconut milk
- 1/2 cup Agar agar powder
- 1/4 cup Almond flour
- 1/4 cup Cashew butter
- 1 tsp Cardamom powder
- 1 tsp Vanilla extract (optional, for a non
- vegan touch)
- A pinch of Salt
Instructions
- In a saucepan, gently heat the coconut milk and agar agar over medium heat until the agar is fully dissolved. Stir occasionally to ensure even dissolving.
- Slowly pour in the Kithul treacle while continuously stirring. Add cardamom powder and a pinch of salt for an extra layer of flavor.
- Remove from heat and let it cool slightly. In a separate bowl, mix almond flour and cashew butter to create a smooth paste.
- Gradually pour the warm coconut milk mixture into the almond cashew mixture, whisking constantly to prevent lumps.
- Pour the resulting mixture back into the saucepan and heat over low heat until it thickens slightly and starts to bubble. Be sure not to let it boil for an extended period or else the agar will become too firm.
- Pour the mixture into individual dessert cups or a large serving dish, allowing it to cool and set in the refrigerator for at least 4 hours or overnight.
- Serve chilled with a drizzle of additional Kithul treacle on top for added richness.
Chef’s Insight
The use of agar instead of gelatin makes this dessert suitable for vegans and those who prefer to avoid animal-derived ingredients.
Notes
Feel free to adjust the cardamom powder to suit your taste preference.