COCONUT, POMEGRANATE AND LIME KANTEN

Coconut, Pomegranate and Lime Kanten- two very important things about agar through my misstep, which are: a.) it must be boiled to be activated and b.) acidic agents, like those found in sour fruits, prevent agar from gelling properly.

COCONUT, POMEGRANATE AND LIME KANTEN

Ingredients
for the clear portion
  1. 2 cups cold water
  2. 1 tsp agar powder
  3. 2 TB raw agave syrup

for the coconut portion
  1. small can of full-fat coconut milk (161 mL)
  2. 1 tsp agar powder
  3. 1/8 tsp salt

to finish
  1. 1/2 pomegranate, seeded and rinsed
  2. lime zest of 1/2 lime
Instructions
  • Place the cold water into a glass measuring cup and microwave on high for 3 minutes. While the water is heating, place the coconut milk into a small saucepan over medium heat. Whisk until combined, then add in the agar and salt. Whisk until it starts to bubble.
  • Remove the water from the microwave and whisk in the agar powder. Heat for another 30 seconds in the microwave, then remove and whisk in the agave. Set aside.
  • Lightly grease the inside of a Tovolo tray with a little coconut oil. Wipe away any clumps or excess oil. Using a tablespoon, place one spoonful of the coconut milk into each compartment. Drizzle any leftover mixture into the compartments evenly. Place into the freezer for about 10 minutes to slightly set.