PS! Take the berries out of the freezer the night before and put them in the regular fridge. Also put the coconut milk cans in the fridge so they can be there at least 12h.
- 400 g frozen sea buckthorn berries
- 200 ml water
- about 150 g unrefined sugar or some other sweetener (agave nectar for example)
- 2 little packs of vegan jelly powder (I used the ones with carrageen) or use some agar-agar (about 3-4 tsp)
Take the berries out of the fridge and drain out all the liquids (you can keep the liquids and make a refreshing drink for yourself if you add some water and sweetener if you want). Leave a handful of berries for decoration and set aside. Pour the sugar or sweetener on the berries, add water and blend until smooth. I even kept the seeds, they looked cute :) Pour the berry mixture in the pot and add jelly powder. Boil the mixture for about 3-4 minutes while stirring fast. Turn off the heat and pour the mixture into the dessert bowls filling about 1/4 of the bowl (I used about 5 medium sized bowls). Cover the bowls with a foil or a cooking sheet and put in the fridge for 12 hours.
Coconut whipped cream:
PS! Prepare the coconut whipped cream after the jellies have been in the fridge for about 12 hours and are ready to serve.
- 2 cans of full fat coconut milk (one can is 400 ml)
- vanilla powdered sugar to taste (I used about 4-5 tbsp)
Take the coconut milk cans out of the fridge and flip them upside down. Open the can, pour away the liquid or keep it for some another food. Scoop the hardened coconut cream out of the cans into a deep bowl, add powdered sugar and whip with hand mixer until fluffy. Spread the whipped cream on the jellies, decorate with some leftover berries and serve right away.