Coconut cream yogurt

Pour cold water (200 g) into a saucepan and add agar-agar (1 tsp), stirring thoroughly to avoid lumps.

Then bring the mixture to a boil, stirring constantly, and boil for 30-60 seconds until the agar-agar is completely dissolved.

After that, add coconut cream (400 g), a pinch of salt, and lemon juice (1 tbsp) to the saucepan.

Mix all the ingredients well, then remove the saucepan from the heat and let the mixture cool.

Once the mixture has cooled, blend it with an immersion blender until smooth, resembling yogurt.