Strawberry Coconut Jelly
A keto take on the classic mango pudding. Since mangoes are high in sugar, strawberries are used as a replacement to create a similar but different experience for those who are looking to maintain a low-carb diet.
- 400g Strawberries (Pureed)
- 1/4 cup Lemon Juice
- 1 1/4 cups Water
- 6g Agar Agar Powder
- 50g Erythritol
- 15 Small Mint Leaves (Chopped / Optional)
- Lemon Zest (Optional)
- 1/8 tsp Salt
- 2/3 cup Water
- 3g Agar Agar Powder
- 50g Swerve
- 1/4 tsp Salt
- 2/3 cup Coconut Milk
- Blend the strawberries and lemon juice to make a smooth strawberry puree.
- In a small pot, add water and agar agar powder, bring it to a full boil and keep stirring. Make sure all the agar agar powder is fully dissolved.
- Add the erythritol and strawberry puree and whisk until smooth.
- Remove from the heat and taste. Add more erythritol and/or lemon juice to your preference.
- Pour the mixture into the mold of your choice (it can be a square pan, or individual servings using small cups).
- Sprinkle the chopped mint leaves and lemon zest all throughout. Note: Agar agar sets at room temperature, so work quickly!
- Let the jelly set until the surface is firm enough to pour the coconut layer on top. Check by gently touching the top with your finger.
- In a small pot, combine water and agar agar powder. Bring it to a full boil while stirring to make sure all the powder is fully dissolved.
- Add erythritol and salt, and stir until fully dissolved.
- Stir in the coconut milk, then remove from heat.
- Pour the mixture on top of the set strawberry layer. If the strawberry layer has not fully set, cover the mixture and keep it over the lowest heat setting on the stove to prevent it from setting or getting clumpy.
- Refrigerate the jelly for a few hours until it’s cold.
- To serve, cut into small cubes using a sharp knife.