5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind