Mother’s Day Coconut Almond Flower Jelly (Vegan, Gluten Free)
Servings
6cylinders
Cook Time Passive Time
3minutes 1.5hours
Servings
6cylinders
Cook Time Passive Time
3minutes 1.5hours
Ingredients
Bottom Layer
  • 400ml coconut milk
  • 5g agar agar
  • 2tbsp maple syrup
  • 2tbsp lemon juice
Top Layer
  • 300ml water
  • 3g agar agar
  • 3drops almond extract
  • 1tbsp agave nectar
  • 1hand full edible flowers(e.g. Daisy, Selfheal)
  • 1pinch vanilla
Instructions
Bottom Layer
  1. Mix all ingredients together and bring to a boil
  2. Leave on low heat and whisk continuously for 3 minutes
  3. Pour into heat prove dish and refrigerate until set
  4. Sprinkle with flowers and vanilla dust
Top Layer
  1. Cook the same way as coconut mixture
  2. Let mixture cool to room temperature
  3. Pour on top of bottom mixture and refrigerate until firm
  4. Cut into any shape you want, done!