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You are here: Home / Dessert / Creamy and Rich / Coconut, Pomegranate and Lime Kanten

December 5, 2012

Coconut, Pomegranate and Lime Kanten

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Coconut, Pomegranate and Lime Kanten

I haven’t made kanten since my last semi-disaster, but did learn two very important things about agar through my misstep, which are: a.) it must be boiled to be activated and b.) acidic agents, like those found in sour fruits, prevent agar from gelling properly. Armed with this knowledge, I attempted to make another kanten dessert this weekend that turned out to be a success. To reduce the amount of acid in the pomegranate, I rinsed and soaked the seeds in water first. Then, I created a subtly salted layer of coconut cream, and topped it off with a clear raw agave-sweetened base. A few pomegranate seeds were tossed in once the layers had slightly set, giving it a pop of color and an interesting textural contrast. This looked really pretty, tasted fresh and clean and was easy to make.

Coconut, Pomegranate and Lime Kanten

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Coconut, Pomegranate and Lime Kanten

COCONUT, POMEGRANATE AND LIME KANTEN


  • Author: olivesfordinner.com
  • Yield: 6 pieces 1x
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Ingredients

Scale

for the clear portion

  • 2 cups cold water
  • 1 tsp agar powder
  • 2 TB raw agave syrup

for the coconut portion

  • small can of full-fat coconut milk (161 mL)
  • 1 tsp agar powder
  • 1/8 tsp salt

to finish

  • 1/2 pomegranate, seeded and rinsed
  • lime zest of 1/2 lime

Instructions

  1. Place the cold water into a glass measuring cup and microwave on high for 3 minutes. While the water is heating, place the coconut milk into a small saucepan over medium heat. Whisk until combined, then add in the agar and salt. Whisk until it starts to bubble.
  2. Remove the water from the microwave and whisk in the agar powder. Heat for another 30 seconds in the microwave, then remove and whisk in the agave. Set aside.
  3. Lightly grease the inside of a Tovolo tray with a little coconut oil. Wipe away any clumps or excess oil. Using a tablespoon, place one spoonful of the coconut milk into each compartment. Drizzle any leftover mixture into the compartments evenly. Place into the freezer for about 10 minutes to slightly set.
  4. Touch the tops of the coconut mixture gently with your fingertips. It should be slightly firm on the top, but soft underneath. If this texture is achieved, spoon the clear mixture into the compartments, leaving about a half an inch space at the top. Let it lightly set in the freezer for about 5 minutes, then remove and distribute the pomegranate seeds evenly into the compartments. Place it back into the freezer for 15-20 minutes, then transfer to the refrigerator to set for an additional hour.
  5. To serve, place a plate, faceside down, over the top of the tray. Flip it over, then manipulate the tray slightly to release the cubes. Serve topped with some extra pomegranate seeds and lime zest.

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

Filed Under: Creamy and Rich, Dessert, Fruity Tagged With: agave, Chinatown finds, coconut, fancypants, molecular, veganized classics

Reader Interactions

Comments

  1. Bex says

    December 5, 2012 at 11:43 am

    These are lovely and so festive looking. I have worked a little with agar but never got around to making kanten. I really want to try these!

    Reply
    • erinwyso says

      December 5, 2012 at 11:55 am

      Thank you! Kanten is really fun to make, and the freezer helps make the two layers really adhere to each other. enjoy!

      Reply
  2. Caitlin says

    December 5, 2012 at 2:38 pm

    how beautiful, erin! i have never eaten kanten before, but it looks incredibly interesting! definitely not a texture i'm used to 😉

    Reply
  3. Angry Asian says

    December 5, 2012 at 3:06 pm

    these are so so so pretty! i will confess: slightly sweetened water? can you use something else, like coconut water or a clear juice?

    Reply
    • erinwyso says

      December 5, 2012 at 3:59 pm

      Thanks Lan! You can really use anything for the clear base — coconut water would actually be nice here! Clear juice would work too, as long as it is not acidic.

      Reply
  4. Sandra Mort says

    December 6, 2012 at 10:08 pm

    It's beautiful. Can you use vodka with it to make "jello" shots?

    Reply
    • erinwyso says

      December 6, 2012 at 11:48 pm

      Sandra, Thank you! I've never tried mixing it with alcohol, but have read online that it does not interfere with agar's ability to gel –so I think it's worth a "shot" ; )

      Reply
  5. LittleMonsterx14 says

    December 6, 2012 at 10:21 pm

    this is the coolest thing ever! you make amazing things!

    Reply
    • erinwyso says

      December 6, 2012 at 11:48 pm

      Thank you! : )

      Reply
  6. by teresa says

    December 7, 2012 at 7:10 pm

    can you use brown rice syrup instead of agave?

    Reply
    • erinwyso says

      December 7, 2012 at 8:20 pm

      Teresa,
      You can really add whatever flavor you want for the clear mixture, as long as it is not too acidic. enjoy!

      Reply
  7. by teresa says

    December 7, 2012 at 7:11 pm

    oh and I started following your blog; I really like your content!

    Reply
    • erinwyso says

      December 7, 2012 at 8:20 pm

      Thank you!

      Reply
  8. Mihl says

    December 8, 2012 at 5:04 pm

    What a beautiful dessert and a great way to use pomegranate. It's funny, kanten means corners or edges in German and I think that fits very well for this.

    Reply
    • erinwyso says

      December 9, 2012 at 1:21 pm

      Thanks Mihl! I didn't know that, but you're right — it kind of works both ways here!

      Reply
  9. christine says

    December 9, 2012 at 10:44 am

    wow Erin, what a stunning dessert:) I'm going to stay with my parents for Christmas, and think these would be a perfect dessert to take along, thank you!

    Reply
    • erinwyso says

      December 9, 2012 at 1:18 pm

      Thank you Christine! I didn't originally intend for these to look so Christmas-ey, but once we looked at the photos, I immediately thought: snow and hollyberries! I hope you and your family enjoy them!

      Reply
  10. Lindsay says

    December 13, 2012 at 4:10 pm

    beautiful!

    Reply
  11. Anonymous says

    December 24, 2013 at 8:32 pm

    Looks wonderful! Does it make 6 servings?

    Reply
    • erinwyso says

      December 24, 2013 at 8:50 pm

      Thank you! Yes, it makes six cubes if you use this Tovolo tray: http://www.amazon.com/Tovolo-KING-Cube-Ice-Trays/dp/B00395I60E/ref=sr_1_2?ie=UTF8&qid=1354481209&sr=8-2&keywords=tovolo+ice+cube+trays

      Reply

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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