Cinnamon is a wonderful ingredient to manage the uptake of sweetness in the dish and ensure stable blood sugars that will keep your moods and energy levels balanced.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 400mL tin additive-free coconut cream
- 125mL almond milk
- 1 tbsp rice-malt syrup
- 1 chai teabag
- ½ cinnamon stick
- 6 whole cloves
- 4 cardamom pods, bruised
- ½ tsp alcohol-free vanilla extract
- 1 tsp agar agar
- ⅓ cup coconut sugar
Method
- Combine coconut cream, almond milk, rice-malt syrup, teabag, spices and vanilla in medium saucepan over medium heat. Bring to simmering point but don’t allow to boil. Simmer for 5 mins, stirring occasionally. Strain, then return liquid to saucepan, discarding the solids.
- Place agar agar in small bowl and ladle over a little coconut mixture. Stir well, then slowly pour back into saucepan, stirring well until dissolved. Pour into ramekins and refrigerate for 3–4 hours or until set.
- When ready to serve, cover tops with even layer of coconut sugar and place under grill set to high, or use blowtorch, until caramelised crust appears on top.
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