1 can Thai kitchen unsweetened coconut milk
3 tbsp. agave
1/8 tsp. Himalayan sea salt
2 tbsp. grated ginger (grate with a grater)
1 tsp. lemon juice
1 cup organic spinach leaves
3 peeled and chopped kiwi fruits
1 ½ tsp. agar*
1 cup filtered water
1/2 tsp. matcha
Place the coconut milk, agave, salt, ginger, lemon juice, matcha and spinach into a high speed blender. Blend until creamy smooth. Take the kiwi and chop into small pieces and set aside. Take 3 tart molds measuring 4” by ¾” and place onto a plate. Take 2 round molds measuring 3” by2 ¼”. Ateco is the brand I use. Take 3 CIA round cutters. 2 ½ by 1 ¼”. 2” by 1 ¼”. 2” by 1 ¼”. I did not use the last one but if you choose to use it, you will need extra kiwi. Place the kiwi pieces into the bottom of each mold. Use a press to make it flat. Use your fingers to make sure all is evenly distributed. Set aside Agar.*
1 ½ tsp. agar powder
1 cup filtered water
Place 1 cup filtered water and 1 ½ tsp. agar powder into a pan. Turn on the heat to high and whisk constantly while heating. Once the water boils, the agar will thicken within 10 minutes. It is done when it resembles thick glue. Note: Moving quickly is imperative at this point in the recipe because the agar sets up rapidly once it begins to cool down. Also note that when it is time to add the agar to the pudding, turn the blender on the lowest speed possible.
Turn the blender on low and pour in the agar while scraping the sides down. Mix for 30 seconds until evenly incorporated.
Remove from the blender as soon as possible and pour into the molds. Smooth the tops of the pudding with a knife until the top is nice and flat. Cover the molds on the plate with saran wrap and place in the refrigerator for 4 to 6 hours. Take a decorative plate. Remove the pudding from the refrigerator. Take a thin sharp knife and place it between the edge of the tart molds and the pudding. You will only need to do this on 2 or 3 of the fluted edges because the pudding will loosen of itself. The other molds will be fine without help. In order to completely remove the pudding from the tart pans, simply flip them over upside down on the decorative plate. Take a thin round spatula and place it under the side of the round mold that is plain. Pick the round mold straight up with your other hand. That will remove the mold altogether. Place the spatula on top of the tart layer and simply use your finger to slide the pudding off the spatula onto the layer underneath. Repeat the process until all the molds have been removed and the pudding is stacked.
Use some pieces of mint around the base for decoration. Place one piece in the center on top of each stack.
Do not store in the refrigerator. Enjoy the same day it was created.
(Without the fruit, agar will keep 3-5 days in the refrigerator. Take out and add your fruit on top to enjoy.)
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Here are some of the wonderful culinary items and kitchen gadgets Kelly uses to make her amazing creations:
*Agar (pronounced /ˈɑːɡər/, “AH-gər”) or agar-agar (/ˈɑːɡərˈɑːɡər/, “AH-gər-AH-gər”)
The word “agar” comes from agar-agar, the Malay/Indonesian name for red algae (Gigartina, Gracilaria) from which the jelly is produced. It is also known as Kanten, Japanese isinglass, Ceylon moss or Jaffna moss. Gracilaria lichenoides is specifically referred to as agal-agal or Ceylon agar.
Special Thank You to
Chef Kelly Lowes/ recipe and photo