Pineapple & Avocado Jelly w Orange Coconut Cream
Lovely light and natural sweet is this dessert. No added sugar or sweetener except in the Orange Coconut Cream. You could replace this by soaked and blended dates, if you prefer. Use fancy moulds for a more impressive presentation or just for fun. I served this with a raw cookie on the side, just because I could 🙂
Cuisine: Vegan
Recipe type: Dessert
Serves: 4-6
Prep time:
Cook/wait time:
Total time:
You need
- 1 whole medium to large pineapple
- 1 avocado
- 1 tsp vanilla bean paste (or essence, but the real stuff)
- 1 cup of water
- 3 tsp agar agar powder
for the Orange Coconut Cream:
- 1 cup coconut yoghurt (as thick as possible)
- zest of 1 small orange
- a little bit of orange juice
- 1 tbsp raw agave nectar (or coconut nectar, maple, etc) If you want to use Stevia, then add to taste
To do
- peel the pineapple, and chop up the flesh (including the core, which is full of bromelain)
- add to blender, add avocado and blend till all smooth
- in a small pan, place water and sprinkle agar agar on top
- bring to the boil while stirring or whisking
- just when it gets to the point of boiling, switch blender back on and pour in the agar mixture, blend well
- pour the contents of the blender into a silicon container or something similar. You can make individual jellies too, by using small containers or moulds
- place in fridge and let set for 2 hours (or just check if it's solid)
- mix the coconut yogurt with the zest and agave nectar, and add some of the juice of your orange, but don't dilute it too much - unless you prefer a thin sauce, of course
- slice the jelly, place on plates, and top with the cream
- a few fennel seeds do nicely with this dish too!
