Strawberry Cups

Cups Instructions

1. Refrigerate the canned coconut milk overnight to separate the cream from the liquid (do not shake the cans before opening).
2. Crush the vegan butter cookies (use gluten free if you want) using a freezer bag and rolling pin or a food processor until finely crushed.
3. Fill each 60 ml cup with a spoonful of crushed cookies.
4. In a saucepan, combine the vegan strawberry yoghurt, the solid part of the canned coconut milk (cream only), and strawberry jam. Warm gently over low heat (do not boil).
5. Prepare 1 package of agar according to the package instructions (agar usually needs to be brought to a boil to activate), then gradually whisk it into the warm yoghurt mixture until fully combined.
6. Pour the yoghurt mixture into the cups over the cookie base. Let set for about an hour at room temperature.
7. In a saucepan, cook the strawberries with sugar until they release their juice and soften. Let cool slightly, then puree in a food processor (or blender).
8. Prepare the remaining agar according to the package instructions, then mix it into the strawberry puree (work while warm so it doesn’t set in the pot).
9. Pour the strawberry mixture over the set yoghurt layer in the cups. Refrigerate for at least 30 minutes to set.
10. Whip the vegan cream and pipe it onto the cups using a nozzle of your choice. Decorate with fresh strawberries, sprinkles, or any topping of your choice.
11. Store in an airtight container in the fridge for up to a week.