I used agar agar to make almond water jelly cubes! Like the coconut kanten, this concotion, too, might be an acquired taste. But these cubes makes for a refreshing, low-calorie dessert option… made from seaweed! The translucent cubes look quite beautiful when topped with fruit — like wild blueberries cooked down in lemon juice.
ALMOND WATER KANTEN
- 4 cups filtered/spring water
- 4 tbsp agar agar flakes
- 5 packets of organic Stevia
- 2 tsp almond extract
Bring the water boil. Add the agar agar flakes and Stevia, and simmer until the flakes are completely dissolved, whisking frequently. Add the almond extract, stir. Once the agar agar flakes have dissolved completely, take off from the heat and pour into a glass container (I use a 9 in. x 7 in. glass tupperware). Cool and then refrigerate. When the liquid has solidified into jelly, cut strips into cubes and top with fruit!
Coconut kanten might be an acquired taste… my husband doesn’t care for it, but I love it! I turn to this dessert confection when I get a sweet craving.
Kanten, also known as agar agar, is extracted from seaweed. Often used as a gelling agent in Japanese and other Asian desserts, I grew up with kanten in such desserts as anmitsu. Low in calories and high in fiber, agar agar is a healthy gelling agent — and I recently started using agar agar with coconut milk to make coconut jelly cubes.
Agar agar often can be found in long strips. I found agar agar flakes instead, which I think are easier to use. The texture of this coconut kanten is harder than your typically jelly. While I love the texture, David finds it a little weird. (More for me, then!)
It’s super easy to make coconut kanten. I also make a simple berry compote sweetened with Stevia, which goes nicely on top. I can eat coconut kanten cubes just as they are — they have become my go-to snacks.
Here’s how I make it: Continue reading