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Mother's Day Coconut Almond Flower Jelly (Vegan, Gluten Free)

Cook Time 3 mins
Total Time 1 hr 3 mins
Course Dessert
Cuisine Global
Servings 6 cylinders

Ingredients
  

Bottom Layer

  • 400 ml coconut milk
  • 5 g agar agar
  • 2 tbsp maple syrup
  • 2 tbsp lemon juice

Top Layer

  • 300 ml water
  • 3 g agar agar
  • 3 drops almond extract
  • 1 tbsp agave nectar
  • 1 hand full edible flowers (e.g. Daisy, Selfheal)
  • 1 pinch vanilla

Instructions
 

Bottom Layer

  • Mix all ingredients together and bring to a boil
  • Leave on low heat and whisk continuously for 3 minutes
  • Pour into heat prove dish and refrigerate until set
  • Sprinkle with flowers and vanilla dust

Top Layer

  • Cook the same way as coconut mixture
  • Let mixture cool to room temperature
  • Pour on top of bottom mixture and refrigerate until firm
  • Cut into any shape you want, done!