Coconut Kanten

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“From Veggie Life magazine”

Ingredients Nutrition

  • 32 ounces whole coconut milk
  • 2 teaspoons agar-agar flakes
  • 14 cup agave nectar, to taste
  • 1 teaspoon vanilla
  • Garnish
  • fresh edible flower, see note
  • 1 cup toasted coconut, see note
  • 18 cup agave nectar, see note


  1. GARNISH: these amounts are optional. Use the amount needed to get the desired look and taste. It may be more or may be less or you may omit it completely.
  2. In medium saucepan, combine the milk and the flakes. Bring to boil over medium heat, stir often. Reduce heat and simmer. Continue to stir often. Agar should be dissolved.
  3. Remove from heat and stir in agave and vanilla. Pour into a 9 inch square dish. Let sit until cooled or for about 15 minutes then chill.
  4. To serve: Cut into 9 squares. Place on serving dish. Cut in half diagonally. Garnish the triangles with your choice of garnishes.
  5. Time includes general chill time. It may vary.

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