Vanilla Coconut Creams with Rhubarb Jelly - Cuisine Magazine - From New Zealand to the World
These vanilla coconut creams are my go-to vegan panna cotta, and these are topped with tart rhubarb jelly. They’re slightly firmer in texture than a traditional
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Ingredients
- 225ml almond milk
- 1 x 400ml can good-quality coconut milk
- 6 tablespoons unrefined raw sugar
- 2 teaspoons agar-agar powder
- 2 tablespoons gluten-free cornflour
- 1 & 1⁄2 teaspoons vanilla-bean paste
- 100g rhubarb (1 big stalk), ends trimmed and stalks finely chopped
- 1⁄4 teaspoon lime juice
- whipped coconut cream, to serve (optional)
- freeze-dried raspberries, to serve (optional)
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