The cutest edible you can make with only three ingredients! This tangerine oat milk jelly are vibrant, refreshing, milky, jiggly, and super allergen friendly. How perfect would they be for a Valentine’s Day gift or a cute dessert for the Lunar New Year.
This is probably the most allergen-friendly dessert I’ve ever made! They are gluten-free, nut-free, coconut-free, soy-free, and of course dairy-free, and no gelatin! You can definitely use canned coconut milk for this jelly, the coconut flavor works perfectly for this but I used evaporated oat milk this time for anyone with a coconut allergy.
I used my seasonal FAVE citrus – sumo citrus or as I like to call them, “ugly” tangerines 😉 but you can use pretty much any citrus you like! Their juicy, sweet, slightly tart nature lends enough flavor to this treat and adds such a nice lift to the milk jelly.
To make these jelly vegan, I’m using agar agar, which is an algae extract, instead of gelatin, which is made from the bones of pigs, cows, or fish, yuck. If you never worked with agar agar before, here are a few important things to remember: agar agar must be brought to a boil in water to ensure it’s completely dissolved and will set properly later, always dissolve agar agar powder in clear liquid first before adding milk or juice; another bonus of agar agar is, it does NOT melt under room temperature! So once it’s set, it can sit on the table for quite a while you never have to worry it’ll melt or lose its shape before your guests arrive.
INGREDIENTS:
3 sumo citurs or other tangerine
1 teaspoon agar agar powder
1/2 cup cold water
1 cup evaporated oat milk
TO MAKE:
– In a sauce pan, combine the agar agar with cold water, transfer onto the stove;
– Bring the mixture to a gentle boil while continue stirring, agar agar has to be brought to boil in water for it to completely dissolve and set properly later! This is very important, make sure all the powder is well dissolved in the clear liquid before adding anything with color;
– Slowly pour in the oat milk, keep stirring till mixed evenly;
– Peel your tangerine, and thread three together with a chopstick, place vertically in a mold of your choice, I re-used a plastic bottle;
– Hold the citrus in place with the chopstick, slowly pour in the oat milk and agar agar mixture;
– Once you’ve filled the liquid to the top, take out the chopstick, and fill the hole with the mixture as well;
– Let it cool down for 20 minutes before transferring to the fridge, refrigerate for at least one hour;
– Once the jelly is set, take it out of the mold, cut into 1/2 inch slices, enjoy!
