Vegan Kakigori

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the strawberry syrup: Combine strawberries, granulated sugar, and water in a small saucepan.

   Ca. 1 min.

2. 2

   Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Cook for 5-7 minutes, mashing the strawberries slightly, until the sauce thickens.

   Ca. 7 min.

3. 3

   Remove from heat and stir in the lemon juice. Let the syrup cool completely, then strain through a fine-mesh sieve if you prefer a smoother syrup, pressing on the solids to extract all liquid.

   Ca. 2 min.

   Kokkens note: You can leave some small fruit pieces in the syrup for texture if desired.

4. 4

   Prepare the vegan condensed milk: Whisk together the coconut milk, maple syrup, and vanilla extract in a small bowl until smooth.

   Ca. 1 min.

   Kokkens note: Ensure your canned coconut milk is full-fat for the best creamy consistency.

5. 5

   Using an ice shaver or a high-powered blender, shave the ice into fine, fluffy flakes.

   Ca. 2 min.

   Kokkens note: For blenders, pulse the ice in small batches until it reaches a snow-like consistency.

6. 6

   Divide the shaved ice between two serving bowls, mounding it high.

   Ca. 1 min.

7. 7

   Generously drizzle the strawberry syrup over the shaved ice.

8. 8

   Finish by drizzling the vegan condensed milk over the syrup.

   Kokkens note: Serve immediately to prevent the ice from melting.