This topping uses agar flakes as a thickening agent.
Being a sea vegetable, agar contains ocean minerals.
1 (14 oz.) can coconut milk
3 T agave nectar or honey
½ T agar flakes (sea vegetable)
1 tsp. vanilla extract
½ T arrowroot mixed with ½ T water
Added honey for taste (optional)
In a medium saucepan, mix the milk, agave, agar flakes and vanilla. Bring to a boil over medium heat. Reduce the heat to low, cover and simmer for 15-20 minutes or until agar is dissolved. Slowly stir in the arrowroot and water mixture and continue stirring until thickened. Transfer mixture to a bowl and refrigerate for a few hours, until stiff. Once stiff, cut the cream into medium cubes and place in a food processor. Process until smooth and creamy. Add honey to taste. Refrigerate for at least 30 minutes before serving. Can be stored up to 4 days.
