Description
A colorful, floral, and refreshing dessert that serves as a light finish to winter meals.
Ingredients
- 1 pie crust, baked and cooled
- 3 tablespoons butterfly pea flowers or 2 tea bags
- 2 cups water
- 1 cup sugar (or honey)
- 1 tablespoon agar agar powder (or gelatin)
- 1 cup coconut milk or evaporated milk
- 2 tablespoons lemon or lime juice
- Pinch of salt
Instructions
- Bake your crust first and let it cool completely.
- Steep butterfly pea flowers in hot water until the color is a deep blue. Strain it so it is perfectly smooth.
- In a pot, whisk in sugar and agar agar. Bring it to a gentle boil and keep whisking for a couple of minutes.
- Turn the heat down and stir in coconut milk and a pinch of salt. Taste and adjust sweetness if necessary.
- Let it cool for a minute, then pour into the cooled crust.
- Chill in the fridge until fully set, at least 4 hours or overnight.
- Right before serving, add lemon or lime juice to the top or serve it on the side.
Notes
If you want neat slices, dip your knife in warm water and wipe it between cuts.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Asian