Banana and coco jelly


1 banana
1/2 cup of coco flakes
1/2 lemon
1 gr of agar-agar

Juice the lemon.
Blend the banana.Stir in the coco flakes.
Heat the lemon juice in a pan. When it is boiling add the agar-agar. Reduce the heat and stir well for 30 more seconds.
Add it to the blended banana.
Pour in a little bowl.
Allow to cool for twenty minutes in the fridge.
Serve.

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3 Responses to “Banana and coco jelly”

  1. Banana coco jelly, thin okara and miso breaded seitan « Experiments in dessertarian cooking Says:

    […] content -Sesame cookies -Banana and coco jelly (lemon for the colour) -Humous -Cauliflower and carrot sticks -Onigri -Thin seitan slices breaded […]

  2. Courgette treat as a good bento item « Experiments in dessertarian cooking Says:

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