Coffee-Coconut Agar Dessert Recipe

By
Simple Thai Food, Flavors of the Southeast Asian Grill, and Bangkok, which won the 2018 Art of Eating Prize." tabindex="0" data-inline-tooltip="true"> Leela Punyaratabandhu
Leela Punyaratabandhu
Leela Punyaratabanhu is a food writer, recipe developer, and award-winning author specializing in Thai cooking. She has written three cookbooks:Simple Thai Food,Flavors of the Southeast Asian Grill,andBangkok, which won the 2018 Art of Eating Prize.
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Updated August 30, 2018
Leela Punyaratabandhu

Note:Make sure that you allow the liquid to which the agar powder is added come to a hard boil for at least 30 seconds; otherwise the powder will not be fully dissolved and your agar dessert will not set. Also, you may be tempted to use good-quality coffee and/or strong espresso. You can, although I cannot recommend it for this particular application. Espresso is so strong that it causes the coffee layer to overpower the coconut layer.

再保险gardless of whatever mold or design you use, make sure that the end result has between 30-50% of the coconut layer in it. Notice that the coconut layer is salted whereas the coffee layer is not. This is based on the assumption that both layers are represented in each bite with the coconut layer providing the mild saltiness that complement the sweet (and ever so slightly bitter) coffee layer. So if your design has more of the coconut part than the coffee part, it may look pretty, but it will be overly salty.

In other words, you can be creative with the layering design, but be sure to keep the proper ratio in mind.

再保险cipe Details

Coffee-Coconut Agar Dessert Recipe

Active10 mins
Total30 mins
服务4 to 6 servings

华体会应用下载

  • 1 1/2cupsunsweetened coconut milk, regular or low-fat

  • 1cupmilk

  • 1cupgranulated sugar, divided

  • 2tablespoonsagar powder, divided

  • 1teaspoonsalt

  • 2tablespoonsinstant coffee granules

  • 3cupswater

Directions

  1. Add coconut milk, milk, 1/4 cup of sugar, 1 tablespoon of agar powder, and salt in 1-quart saucepan; whisk the mixture together and bring it to a hard boil on medium-high heat, being careful not to let the liquid boil over. After the coconut milk mixture has boiled hard for 30-40 seconds, remove the saucepan from the stove.

  2. Pour the coconut milk mixture into the mold(s) of your choice. Allow it to cool.

  3. Meanwhile, whisk together the remaining 3/4 cup sugar, 1 tablespoon agar, instant coffee, and water in another saucepan and bring it to a hard boil over medium-high heat. Once the mixture has boiled for 30-40 seconds, remove the saucepan from the stove.

  4. 检查是否椰子琼脂层公顷rdened. You don't want it to be completely solid; otherwise the two layers will not stick together and slide off one another when you serve the dessert. With your finger, touch on the surface of the coconut agar layer lightly to see if there's some resistance on the surface. If so, holding the saucepan as close to the surface of the coconut layer as possible, very gently pour the coffee layer on top of the previous layer.

  5. Let the agar set. This should take about 40 to 45 minutes at room temperature and 20 minutes in the refrigerator.

This Recipe Appears In

Nutrition Facts(per serving)
263 Calories
12g Fat
38g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 263
% Daily Value*
Total Fat12g 16%
Saturated Fat 11g 55%
Cholesterol2mg 1%
Sodium384mg 17%
Total Carbohydrate38g 14%
Dietary Fiber 0g 0%
Total Sugars 35g
Protein3g
Vitamin C 1mg 3%
Calcium 70mg 5%
Iron 2mg 11%
Potassium 236mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)