I have met some amazing people on Instagram and Kauri @i_stayfit is one of them. I classify her desserts as food that belongs on the table when the song ‘Be our guest’ commences. The colours, combinations and creativity involved is simply fairytale. This is her vegan lavender coconut jelly and it’s guilt-free!
Kauri was born in Bangkok but has travelled all around the world from Australia, Indonesia, and the USA, to now living back in Thailand. She believes in a healthy lifestyle, eating fresh and local produce.
I would like to show people that eating healthy doesn’t have to be boring. I’m not a foodie, but I enjoy making beautiful healthy food that is also delicious. – Kauri
Grab a bowl and prepare to make this 6 ingredient delight.
Lavender coconut jelly
1/2 c coconut milk
1/2 c of water
1 tbs coconut sugar
1 tsp agar agar powder
For the colours and flavour: (Scroll down to the bottom for alternative suggestions)
A dash of butterfly pea powder
1 tsp beet root juice
A very small dash of lavender essential oil
Mix the purple colour by combining butterfly pea powder, beetroot juice and water together.
Combine the colour mixture, coconut milk, coconut sugar and agar agar nectar powder. Bring to the boil.
Add the lavender flavour by dipping the tip of a skewer into the lavender essential oil and use that skewer to stir the mixture. You don’t want to use too much lavender or it will smell like soap. Even one drop is too much.
Pour the coconut lavender mixture into the moulds and leave it to cool at room temperature. The jelly will set by itself without having to be chilled in the fridge. However, you can surely speed up the process by putting it in the fridge. Unmold when the jelly is fully set and enjoy.
Butterfly pea is a natural plant-based food colouring that gives blue colour. When mixed with the red from beetroot, it gives a lovely purple colour. Butterfly pea may not be available where you are.
You can still obtain a purple colour from other plant-based sources. If you have purple sweet potato, you would see that when you boil the potato, the liquid becomes purple which can be used for this recipe. Another alternative is the water from red cabbage. You can boil the cabbage and use its purple liquid. The longer you boil the cabbage, the deeper in colour it gets. Do not use too much as the flavour of cabbage may come through.
Failing that, it’s perfectly fine to use normal food colouring.
Use only food grade lavender essential oil or dried lavender to infuse in the liquid if you have.