{"id":44114,"date":"2017-07-07T00:10:45","date_gmt":"2017-07-07T04:10:45","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44114"},"modified":"2017-07-07T00:10:45","modified_gmt":"2017-07-07T04:10:45","slug":"coconut-jello%e3%82%b3%e3%82%b3%e3%83%8a%e3%83%83%e3%83%84%e3%81%9c%e3%83%aa%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44114&lang=en","title":{"rendered":"Coconut Jello<br>\u30b3\u30b3\u30ca\u30c3\u30c4\u305c\u30ea\u30fc"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44115 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/26.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/26.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/26-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I always liked gelatin dessert, especially on a hot summer day, because it&#8217;s so refreshing.<\/p>\n<p>But since I found out what gelatin is really made of, I have lost interest in it.<\/p>\n<p>(Well it was an understatement. I was shocked. Who knew?)<\/p>\n<p>Luckily I have found a way to make jello-like dessert and fit it into our 95% plant-based diet.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44116 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/22.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/22.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/22-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44117 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/28.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>This beautiful coconut jello was made from coconut milk, sugar, and &#8220;kanten&#8221; (or called &#8220;agar agar&#8221; in the United States.<\/p>\n<p>Kanten is made from some type of seaweed and it&#8217;s a popular ingredient to make this type of dessert in Japan.<\/p>\n<p>Some people seem to worry about possible seaweed smell, but I never noticed any smell in the Kanten I use.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44118 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/27-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/27-1.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/27-1-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I dressed up the coconut jello with <a href=\"https:\/\/www.culinarytribune.com\/?p=43939&#038;lang=en\" target=\"_blank\">Japanese Dango balls<\/a> as well as kiwi, mango, and grapes.<\/p>\n<p>This one was made even more pretty with the beautiful pink rhubarb jam.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44119 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/36.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/36.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/36-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>It was also delicious when served with maple syrup.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I always liked gelatin dessert, especially on a hot summer day, because it&#8217;s so refreshing. But since I found out what gelatin is really made of, I have lost interest in it. (Well it was an understatement. I was shocked. Who knew?) Luckily I have found a way to make jello-like dessert and fit it [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,28,29],"tags":[],"class_list":["post-44114","post","type-post","status-publish","format-standard","hentry","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44114"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44114\/revisions"}],"predecessor-version":[{"id":44129,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44114\/revisions\/44129"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}