Princess Jello Cups

 

Don’t you love it when an epic recipe fail turns into a stellar win? That’s what happened here, folks. This was supposed to be a post about an amazing, 7-layer vegan jello but alas, it was not in the cards. Everything was turning out wonderfully until I pulled out my 7-layer masterpiece and the layers decided they didn’t like each other very much and adamantly paired off, leaving that bottom, seventh layer to fend for itself. And so I ended up with three flavors of 2-layer jello squares that could be eaten just like that, or, diced into itty-bitty cubes and served in champagne glasses with a dollop of coconut whip for a princess-perfect treat.

Here’s what you’ll need to make a double layer of jello. You can make as many kinds as you’d like and even layer them in one dish, knowing they’ll break off into pairs anyway as mine did.

  • 1 tsp cornstarch, divided
  • 2 tsp water, divided
  • 2 cups 100% juice
  • 2 tsp agar agar powder, divided (if you only have agar agar flakes, make it 2 tbsp)
  • 1 can coconut milk
  • 1 tbsp agave

In a medium bowl, whisk together the coconut milk and agave. Set aside.

Dissolve 1/2 tsp cornstarch in 1 tsp water in a small bowl until evenly blended and set aside. In a medium saucepan, combine 1-1/2 cups of the juice and 1 tsp agar agar powder. Let stand for 5 minutes to soften. Set the heat to medium-high and bring to a simmer. Simmer for one minute.

Remove it from the heat and stir in the remaining juice along with the cornstarch mixture until it’s no longer cloudy. Pour the whole mixture into a 9 x 13 dish and place it into the refrigerator to harden. This only took about 20 minutes for me.

Next, for the coconut milk layer, make the cornstarch mixture again (1/2 tsp cornstarch in 1 tsp water). In a medium saucepan, combine the coconut-agave mixture and 1 tsp agar agar and let stand for 5 minutes. Set the heat to medium-high and bring to a simmer. Simmer for one minute. Remove it from the heat and stir in the cornstarch mixture. Pour the whole mixture on top of the hardened juice layer in the dish and place it into the refrigerator again to harden.

Once it’s finished, cut it into squares for serving like this:

 

Or, dice it into cubes and place into dishes fit for princesses like this:

 

You can find my recipe for coconut whip here.

And that is how a culinary disappointment can turn into a pleasant surprise.

Happy eating!

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