Strawberry cheese from coconut milk

Ingredients

• Strawberry puree without sugar (400 g)
• Coconut milk or coconut cream (100 g)
• Lemon juice (30 g)
• Vanilla (to taste)
• Allulose (80 g)
• Agar-agar (4 g)
• Xanthan gum (2 g)
• Refined coconut oil (40 g)
• Coconut + cashew urbech (50 g)

Preparation

In a saucepan, combine the strawberry puree (400 g), coconut milk or cream (100 g), lemon juice (30 g), and a little vanilla.

Separately, melt the coconut oil (40 g) and mix it with the urbech (50 g), stirring well.

In a separate container, combine the allulose (80 g), agar-agar (4 g), and xanthan gum (2 g), mixing until homogeneous.

Then, add the dry ingredients to the saucepan with the coconut milk and strawberry puree, and blend everything with an immersion blender until you achieve a smooth consistency.

Place the saucepan on the heat and bring the mixture to a boil. As soon as it boils, remove the saucepan from the heat, add the melted coconut oil with urbech, and blend again with the immersion blender until all ingredients are combined and a smooth texture is achieved.

Transfer the resulting mixture to a pastry bag and pipe it into a mold for cheese curds. Smooth it out with a spatula and place the cheese curds in the freezer for at least 3 hours (or overnight) to stabilize.