Coconut milk marshmallow cream
A source of healthy fats and fiber, this coconut milk cream marshmallow has a refreshing lemon flavor and sweetness from erythritol, making it perfect for keto diet desserts.
Dissolve agar-agar (0.6 g) in coconut milk (500 ml). Heat the mixture in a heavy-bottomed pot until boiling and immediately remove from heat.
Cool the mixture at room temperature, then place it in the refrigerator for about 2 hours to set completely.
Stir the set mixture with a spatula. Transfer it to a clean cheesecloth in a cheese mold or sieve, gather the edges of the cheesecloth, and place a weight on top. Leave it in the refrigerator overnight.
Transfer the settled mixture to a blender bowl. Add lemon juice from a lemon (25 g), erythritol (40 g), and vanilla (1 g).
Blend until smooth and fluffy cream. Use immediately for decorating desserts or store in the refrigerator for 2-3 days.
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