Festive Vegan Jello Dessert
Fun vegan jello dessert to spruce up your holiday season. Jello part adapted from this Vegan Gelatin Recipe.
- Prep Time: 20 minutes
- Cook Time: 4 hours, 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 4 jello dessert cups
- Category: Pudding
- Cuisine: Dessert
Ingredients
- 1 cup + ¼ cup pomegranate juice, divided {or any other clear juice of your choice}
- 1 tbsp agar agar flakes
- 1 tsp tapioca starch
- 1 cup vegan whipped cream of your choice {see notes section for recipe}
- optional: a few pomegranate arils {or bits of a fruit of your choice} for garnish
Instructions
- Place 1 cup of juice and the agar agar flakes in a saucepan and bring to a light simmer on medium heat. Stir occasionally to help the agar agar dissolve faster. Once simmering, lower temperature to low heat and simmer for 1 more minute. Remove from heat.
- Place the remaining ¼ cup of juice in a cup. Add in tapioca starch and stir really well to dissolve all the starch. Pour this mixture into the saucepan. Stir everything to combine.
- Carefully pour the jello mixture into serving cups {taking extra care not to spill the mixture on the sides or rims of the cups}. Place cups in the fridge and refrigerate overnight {or at least for 4-5 hours} to allow the jello to set.
- Prior to serving, remove from fridge, top each cup with about ¼ cup whipped cream, and garnish with pomegranate arils {or fruit of your choice}. Serve and enjoy!
Notes
Feel free to use a non-dairy whipped cream of your choice for this recipe {store-bought or homemade}.
Here's how to make your own coconut whipped cream: Chill 1 can of full-fat coconut milk in the fridge overnight. When ready to use, open the can and scoop out only the solid part of the milk into a medium sized mixing bowl. {Store remaining coconut water for later use or discard}. Add in 1 tsp pure vanilla extract and 2-3 tbsp maple syrup {or liquid sweetener of choice} to the mixing bowl and whip it up with a mixer until it’s light and fluffy.