A classic cuban dessert!
Ingredients:
Full fat coconut milk (2cups)
Silken tofu (1/2 cup)
Agar agar ( 1 tbsp)
Raw sugar (1/2 tbsp)
Vanilla bean to taste
Sea salt to taste
Caramel: raw sugar (1/4 cup)
Method:
1. Create caramel using dry method
2. Quickly coat disposable molds
3. Warm coconut milk in saucepan
4. Sprinkle in agar
5. Keep on low for 10 min
6. Bring to boil
7. Lower heat and cook 5 min until agar is dissolved
8. Combine tofu, sugar, vanilla, salt, and milk mixture in mixer and blend until very smooth.
9. Pour into disposable mold over caramel
10. Cover and refrigerate 2 hours-overnight
11. Invert and serve
Jessica Marie’s Vegan Bakery 