Break out the silicone molds or cupcake tins and get your daily dose of Omega-3s with this bright, sunny tangerine coconut jelly recipe.
- 1 (14-ounce) can full fat coconut milk
- 3 tablespoons Barlean’s Tangerine Omega Pals
- 1 tablespoon agar agar powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup canned coconut cream
- Pour the coconut milk and Barlean’s Tangerine Omega Pals into a medium saucepan. Sprinkle the agar-agar powder over the top, add sugar, salt, and whisk to combine.
- Bring to a simmer and let cook for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream.
- Pour into silicone molds or muffin tins, cover with foil, and refrigerate until set (at least 3 hours or overnight). Serve cold and keep any leftovers in the refrigerator.
Transfer the mixture to a liquid measuring cup with a spout to make pouring into molds easier.
Give the can of coconut cream a good shake/stir before adding it to the mixture. You want to be sure to get both solid and liquid bits.
If using muffin tins, fill each cavity about halfway.
You could also double this recipe and pour it all into an 8- or 9-inch square dish and then cut it into squares or whatever shape you like after it sets.
To remove from silicone molds, invert and gently press to release the jellies. For muffin tins or other solid containers, run a knife around the edges of the pan to loosen it before turning it out onto a flat surface.
Recipe adapted from Encyclopedia of Asian Food – Charmaine Solomon
- Serving Size:
- Calories: 82
- Sugar: 2.7 g
- Sodium: 29.9 mg
- Fat: 7.6 g
- Saturated Fat: 4.5 g
- Trans Fat:
- Carbohydrates: 3.3 g
- Fiber: 0 g
- Protein: 0.9 g
- Cholesterol: 19.2 mg
Keywords: agar agar powder, barleans, tangerine coconut