Coconut Milk Agar-Agar Vegan Pudding

Like all kids, jelly and agar-agar were always my favourites when it comes to pudding. Out of the two, agar-agar is more popular here in Asia, more widely available, as well as much cheaper. It gets better: it's vegan because it's made of seaweed!

I haven't been making this versatile gel-like pudding for a very long time, and I think it's about time I made some again. More importantly, I bought some silicone gingerbread man moulds from Poundworld a few years ago and I really want to get some use out of them 😏

Agar-agar is so versatile you can make it with any flavour: fruity, chocolatey, milky, or just plain sweet ones. What I made today is a common one in Asia, with coconut milk.

1 bag of agar-agar strips (20g)
900ml water
200ml coconut milk
Brown sugar (I've used about 80g)
4 sprigs of screw pine leaves (pandan leaves), tied into a knot

  1. Get ready some cake moulds or dessert moulds. As you can see, I've used my gingerbread man silicone moulds 😀
  2. Rinse the agar-agar strips and set aside. Boil the water with the screw pine leaves in a pan for at least 10 minutes.
  3. Add in the agar-agar strips, keep stirring till all the strips are dissolved. Turn the heat down to medium-low, then pour in the coconut milk. Stir till well blended.
  4. I will add in the brown sugar gradually so that I can adjust the taste to how I like it exactly. 80g is just a gauge.
  5. Slowly pour the agar-agar through a strainer or a small sieve (just to strain away any curd or bits from the coconut milk) into the moulds, leave to cool for about 20-30 minute to set before chilling in the fridge.
  6. When all set and chilled, just upturn the mould and press at the bottom to push the pudding out.
As I have made it not so sweet, I like having it with some melted palm sugar dribbled over it. With the ingredients I've used, this turned out quite firm so I'd just add little more water or coconut milk (or other forms of liquid) if I want a softer texture.

This gluten-free, lactose-free, vegan pudding can be kept for at least 3 days (if without coconut milk, longer), if I can resist for that long a time.


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