Ingredients:

  • 2 cups purple cabbage, finely shredded
  • 1.5 cups full-fat canned coconut milk
  • 0.5 cup unsweetened almond milk
  • 1 tsp fresh ginger, grated
  • 0.25 cup pure maple syrup
  • 1 tsp vanilla bean paste
  • 1.5 tsp agar-agar powder
  • 1 pinch sea salt
  • 1 tsp lemon juice

Instructions:

  1. Combine shredded cabbage, coconut milk, and almond milk in a saucepan. Simmer over medium heat for 10 minutes until the liquid turns deep purple.
  2. Pour the mixture into a high-speed blender and pulse until smooth.
  3. Strain the liquid through a fine-mesh sieve back into the saucepan, discarding the cabbage solids.
  4. Whisk in maple syrup, vanilla, sea salt, and agar-agar powder. Bring to a gentle boil for 2-3 minutes to activate the agar-agar.
  5. Remove from heat and stir in lemon juice drop-by-drop to reach desired pink or violet hue.
  6. Pour into 4 lightly greased ramekins. Cool at room temperature for 20 minutes.
  7. Refrigerate for at least 4 hours until firm and set.
  8. Run a thin knife around the edge and invert onto plates to serve.