Vanilla cheese from coconut milk

Ingredients

• Coconut milk or coconut cream (500 g)
• Lemon juice (30 g)
• Vanilla (to taste)
• Allulose (80 g)
• Agar-agar (6 g)
• Xanthan gum (2 g)
• Refined coconut oil (40 g)
• Coconut + cashew urbech (50 g)

Preparation

In a saucepan, combine coconut milk (500 g), lemon juice (30 g), and vanilla. This will create the base for your dessert.

Then separately melt the coconut oil (40 g) and combine it with the urbech (50 g), mixing until smooth.

In a separate container, combine the sweetener (80 g), agar-agar (6 g), and xanthan gum (2 g), and mix thoroughly.

After that, pour the resulting mixture into the saucepan with the coconut milk and blend everything with an immersion blender until smooth.

Place the saucepan on the heat and bring the mixture to a boil. Once it boils, remove the saucepan from the heat and add the melted coconut oil with urbech. Blend the mixture with an immersion blender again until you achieve a uniform texture.

Now transfer the resulting mixture into a pastry bag and pipe it into the molds for the curds.

Place the curd molds in the freezer for at least 3 hours (or overnight) to stabilize.