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My daughter once asked about “Jello Pudding” when we were at the store. She wanted to know if it was vegan or healthy. I told her that it wasn’t vegan and it contained a lot of sugar and other ingredients that I wasn’t familiar with. So, I decided to make her something similar. Veganized and healthy, of course. As a child, my parents would buy me a Filipino dessert called “gulaman”, which was our version of “Jello Jigglers”. It contained seaweed which gave it that “jello” look and texture.
I found this gulaman/sea weed at the health food store. Here it is called “agar agar”. It comes in flakes, powder, or a bar form. I was surprised to know that agar agar is actually pretty healthy. It contains calcium, fiber, iron, protein, potassium, and no cholesterol. I wanted to make this low-sugar, but you can add more agave or unprocessed sugar if you want to give it a more sugary taste.
My daughter and I both enjoyed this dessert. This is perfect on a warm summer day. It is light, refreshing, and satisfying! I will be making another version of this dessert very soon….next time, I want to try coconut milk with pineapples! Yum!
Prep time: less than 30 minutes
- 3 cups of non-diary milk
- 3 tablespoons of agar agar flakes
- 1 teaspoon of all natural vanilla
- 1 banana
- 2/3 cup of blueberries
- 2/3 cup of strawberries
- 3 teaspoons of sugar (This is optional. Add more or just omit the sugar based on your taste preference. Some non-dairy milk already contains a good amount of sugar.)
- Boil one cup of non-dairy milk in a pan then add one tablespoon of agar agar flakes and 1 teaspoon of sugar (again, sugar is optional).
- After about a minute or two, when the agar agar flakes have dissolved, pour the liquid into the blender and add the strawberries.
- Pour into custard cups about 1/3 of the way.
- Place the custard cups in the refrigerator.
- Boil another cup of non-dairy milk and then add a tablespoon of agar agar flakes and 1 teaspoon of sugar.
- When the agar agar flakes have dissolved, pour the liquid into the blender and add the banana.
- Pour into the same custard cups with the strawberry mixture, add about the same amount as you did the strawberry. By now your cups should be filled up 2/3 of the way.
- Place the custard cups into the refrigerator.
- Boil another cup of non-dairy milk and then add a tablespoon of agar agar flakes and a teaspoon of sugar.
- When the agar agar flakes have dissolved, pour the liquid into the blender and then add blueberries.
- Pour the mixture into your custard cups and fill it all the way up.
- Place in the fridge for a few hours and serve.