Jello Vegan Dessert – This gelatin-free Jello dessert can really be prepared for all tastes – but it does not have to be pomegranate. I think it would be absolutely amazing with cherry or strawberry juice or maybe even blueberry or peach … you can also easily decorate it for any occasion with your basic choice of fruit juice. The beautiful pomegranate red is perfect for winter holidays, Valentine’s Day, Canada Day, etc. I’m already seeing this working with a bit of blueberry juice for 4th of July, a pink juice for a shower, etc… So many options!
Ingredients
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- 1 cup + ¼ cup pomegranate juice, divided {or any other clear juice of your choice}
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- 1 tbsp agar agar flakes
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- 1 tsp tapioca starch
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- 1 cup vegan whipped cream of your choice {see notes section for recipe}
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- optional: a few pomegranate arils {or bits of a fruit of your choice} for garnish
Instructions
- Place 1 cup of juice and the agar agar flakes in a saucepan and bring to a light simmer on medium heat. Stir occasionally to help the agar agar dissolve faster. Once simmering, lower temperature to low heat and simmer for 1 more minute. Remove from heat.
- Place the remaining ¼ cup of juice in a cup. Add in tapioca starch and stir really well to dissolve all the starch. Pour this mixture into the saucepan. Stir everything to combine.
- Carefully pour the jello mixture into serving cups {taking extra care not to spill the mixture on the sides or rims of the cups}. Place cups in the fridge and refrigerate overnight {or at least for 4-5 hours} to allow the jello to set.
- Prior to serving, remove from fridge, top each cup with about ¼ cup whipped cream, and garnish with pomegranate arils {or fruit of your choice}. Serve and enjoy!
Tips :
- Here’s how to make your own coconut whipped cream: Chill 1 can of full-fat coconut milk in the fridge overnight. When ready to use, open the can and scoop out only the solid part of the milk into a medium sized mixing bowl. {Store remaining coconut water for later use or discard}. Add in 1 tsp pure vanilla extract and 2-3 tbsp maple syrup {or liquid sweetener of choice} to the mixing bowl and whip it up with a mixer until it’s light and fluffy.
- Feel free to use a non-dairy whipped cream of your choice for this recipe {store-bought or homemade}.
Originally posted 2019-01-22 11:10:57.
Recipe Source
Originally posted 2019-01-22 11:10:57.
