Coconut Pineapple Jelly Squares: makes about 9- 1 inch sized cubes
- 1 container (325ml) of coconut pineapple smoothie from Happy Planet (or thick smoothie of your choice - 1 1/3 cups)
- 1 tbsp of vanilla bean paste (or pure vanilla extract if you can't find it)
- 3/4 tsp of agar agar powder (this is a plant based gelatine - good for vegans)
- toasted sweetened coconut and lime zest slivers + mango (for colour- cubed or scooped with a small melon baller) for garnish
How to make it
Pour the coconut pineapple smoothie into a medium sized sauce pan and turn heat on to medium high. Add the vanilla bean paste (1 tbsp) and whisk until it reaches a gentle boil.
Add the agar agar powder (3/4 tsp) and allow the liquid to gently boil for 1 minute - remove from heat. Oil a small, even-bottomed, square plastic or glass container and pour the liquid in. Allow to cool at room temperature for 30 minutes and then place in the refrigerator for 1 1/2 hours to allow the gel to set.
For the garnish: Toast the sweetened coconut flakes over medium heat until they begin to colour, reserve. Using a citrus zester, prepare the zest of one lime and the mango you will be using for garnish. Set aside until you are ready to serve.
Add the agar agar powder (3/4 tsp) and allow the liquid to gently boil for 1 minute - remove from heat. Oil a small, even-bottomed, square plastic or glass container and pour the liquid in. Allow to cool at room temperature for 30 minutes and then place in the refrigerator for 1 1/2 hours to allow the gel to set.
For the garnish: Toast the sweetened coconut flakes over medium heat until they begin to colour, reserve. Using a citrus zester, prepare the zest of one lime and the mango you will be using for garnish. Set aside until you are ready to serve.
When the coconut pineapple jelly is set, run a knife along the sides of the container and turn it over on a flat surface to un-mold. Trim the edges so they are even and cut 9 equal cubes.
Cut the pineapple into even rings and oil a stove top grill pan or barbecue. Over medium high heat, grill the pineapple for 1 minute on each side. (if you would like even grill marks, once the pineapple ring has cooked for 1 minute, rotate it clockwise 1/4 turn and allow to colour before turning over and repeating).
Cut the pineapple into even rings and oil a stove top grill pan or barbecue. Over medium high heat, grill the pineapple for 1 minute on each side. (if you would like even grill marks, once the pineapple ring has cooked for 1 minute, rotate it clockwise 1/4 turn and allow to colour before turning over and repeating).
The products we used:
I find vanilla paste in the baking section at Métro in Quebec and also at Douceurs du Marché at the Atwater market. It is a great product for any baking and is a blend of vanilla bean and vanilla extract. 1 tbsp of vanilla paste = to one vanilla bean.
Agar agar powder: I found the agar agar powder at Douceurs du Marché - Atwater market. You can also find it in Asian markets, either as flakes or powder.
Alternative vegan desert idea and plating: Serve grilled pineapple with store bought coconut/vegan ice cream - same garnish. It's a great summer desert - Enjoy! You will find vegan ice cream at most health food stores.
Agar agar powder: I found the agar agar powder at Douceurs du Marché - Atwater market. You can also find it in Asian markets, either as flakes or powder.
Alternative vegan desert idea and plating: Serve grilled pineapple with store bought coconut/vegan ice cream - same garnish. It's a great summer desert - Enjoy! You will find vegan ice cream at most health food stores.
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| Here is an idea for individual plating (dice the grilled pineapple) |
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