Ingredients
Strawberry layer
- 120g strawberries
- 2–3 tbsp maple syrup (depending on your preference and how sweet your strawberry is)
- ½ cup 125g coconut milk (canned)
- ½ tsp agar agar powder
Coconut layer
- ½ cup 125g coconut milk (canned)
- 2–3 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp agar agar powder
Crust
- 30g favourite homemade or store bought vegan biscuit crumbles
Instruction
- In a saucepan, combine strawberries and maple syrup and simmer over medium-low heat for 3 minutes, or until juices are released and berries are softened. Blend the ingredients until it is completely smooth.
- Combine coconut milk, strawberry puree, and maple syrup in a saucepan. Bring to a boil, then add the agar powder and stir to combine. Whisk until all of the agar has dissolved. Approximately 2-3 minutes. Reduce the heat to low and cook for 10 seconds.
- Fill molds halfway with the mixture. Refrigerate the molds to allow them to set.
- Pour coconut milk into a saucepan. Bring to a boil, then whisk in the agar powder until completely dissolved. Whisk in the maple syrup and vanilla extract, then reduce to a low heat for 1 minute. Pour the coconut mixture over the set strawberry layer gently. Refrigerate the molds for 2 hours to allow them to set.
- Place biscuit crumbles on the bottom of the dish and place the cake on top carefully. Enjoy!
Source: Best of Vegan
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