• Easter egg mold

Easter Vegan Jello:

• 1½ cups of water
• 3 cups white grape juice
• 2½ tablespoons agar agar
• 1 cup unrefined sugar
• natural green food color
• strawberries (or any other fruits)
• optional: shredded lettuce

Coconut Custard

With Caramel:

Caramel sauce:

• ½ cup organic sugar
• 3 tablespoons water
• lemon juice

Custard:

• 1 can coconut milk, 13.5 oz. (or fresh coconut milk)
• 2 cups organic soymilk
• 1 cup water
• ½ cup organic sugar
• 1 tablespoon agar agar
• 1 teaspoon vanilla

Easter is the most important Christian Holiday of the year. Easter day is the day Christians remember Jesus was rising from the dead. People around the word celebrate Easter holiday with Easter Bunny, colored eggs and lot of candies. What economic and festive holiday sweets can you make for children at home? Vegan jello is one of the best choice.

Cooking Instructions

Please refer to columns on the right for amount of ingredients used.

Easter Vegan Jello

(1) Pour grapefruit juice in a saucepan. Add water, sugar, agar agar and bring the mixture to a boil. Once it comes to a boil, turn the heat down and let it simmer for 10 to 15 minutes or until all ingredients are dissolved in the juice.

(2) Add a few drops of green food color and give it a good stir.

(3) Fill a few cut strawberries in the Jello mold, and then fill the jello solution all the way to the mold top. Put vegan jello in the refrigerator for an hour.

Coconut Custard

(1) Prepare caramel sauce. Heat a mixture of sugar, water and a few drops of lemon juice in a saucepan. Do not stir, and just keep swirling the saucepan. The mixture gradually crystallizes and turn golden brown. When it starts bubbling, lower the heat, and continue swirling the saucepan. When the syrup turns to a beautiful amber color and fragrant, remove the saucepan from stove immediately to avoid being burnt.

(2) Fill the caramel sauce in custard cups, just enough to cover the bottom of cups.

(3) Heat a mixture of coconut milk, soymilk, water, sugar and agar agar. Bring it to a boil and keep stirring until sugar and agar agar completely dissolves. Turn off heat.

(3) Add vanilla in the mixture and give it a good stir.

(4) Fill coconut mixture into custard cups on top of caramel, up to rim of the cup.

(5) Put coconut custard in the refrigerator for an hour.

Pop the jello out of Easter mold and place them on the Easter grass. Have a joyful Easter.