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(2 servings)

1.7 oz. (50 gr) tagatesse sweetener for caramel
200 ml coconut milk
0.35 oz. (10 gr) agar-agar
stevia droplets to taste
¼ teaspoon vanilla extract
1 tablespoon shredded coconut

Place tagatesse in a pot over medium heat stirring until the tagatesse is melted and begins to caramelize. Add 1 teaspoon hot water if caramel is too thick. Pour caramel into 2 small glasses or ramekins and set aside.
Place milk, stevia to taste and vanilla in a pot, once the milk reaches a boil add agar-agar stirring for 5 minutes, until dissolved. Let cool and pour into ramekins. (unmold if wanted) Refrigerate 3 or 4 hours. Garnish with shredded coconut.