For a speedy summer dessert, whip up this smooth, cool custard from VN contributor Rachel Klein. We won't be making this recipe today as the majority of our staff is getting ready for Vida Vegan Con in Portland this weekend, but here's to sweet desserts and sweet conferences!
What You Need:
1/2 cup ice
12 ounces coconut milk
2 teasoons agave nectar
2 teaspoons agar agar powder
What You Do:
1. In a blender, purée mangoes and ice until smooth. In a large saucepan over medium-high heat, bring coconut milk and agave nectar to a boil. Lower heat to medium. Add agar agar and whisk for about 5 minutes, until powder has dissolved.
2. Add mango purée to coconut-milk mixture. Remove from heat, pour into serving dishes, and refrigerate about one hour before serving.
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