1/2 cup white sugar
1 Tbsp. water
1 14-oz. can coconut milk
1 3/4 cup oat or almond milk
1/2 cup turbinado sugar
3 Tbsp. agar-agar
• Dissolve the white sugar in the water in a small skillet. Heat over medium heat until boiling, watching closely. Stir until it turns brown. Quickly pour into a custard pan or small metal pie pan and coat the bottom. Let cool. In a medium pot, bring the coconut and oat or almond milk to a boil. Add the agar agar and sugar and stir until dissolved. Remove the pot from the stove and place in a pan of cold water. Stir the liquid until it is approximately 100°F.
• Pour it on top of the caramel. Allow it to set in the refrigerator for several hours or overnight until firm. Invert onto a serving plate and serve.
Note: This will be a soymilk-colored/beige molded dessert with a watery caramel topping.
Makes 4 servings
