This dulce de leche custard will be a dense texture when refrigerated. If you want a softer consistency reduce Agar by half. Chill coconut milk cans in freezer for 45 minutes and then transfer to refrigerator to chill completely for about 6 hours before whipping. If you want a sweeter dessert just add ¼ cup more of coconut sugar and it will be sweeter without overpowering with a sugary taste.
Ingredients
1 cup non-dairy milk
3 cups coconut milk
4 vanilla bean strips
¾ cup coconut sugar
6 pieces lemon rind
4 tablespoons Agar flakes
Juice of one lemon
2 cans coconut milk chilled (see note above on chilling method)
Strawberries for garnish
Instructions
With a sharp small knife cut a vertical line down each vanilla bean and scrape vanilla from the insides
In a medium pan add non-dairy and coconut milks and vanilla
Bring to a boil
Reduce heat and add sugar stirring to dissolve
Add lemon rind and bring to a boil again
Reduce heat and cook for 10 minutes stirring occasionally
Meanwhile open chilled coconut milk cans, skim white part and put into a bowl
Discard remaining coconut milk (clear milk)
In a medium to large bowl whip coconut milk for 2 minutes until it peaks and refrigerate until ready to use
In a small bowl combine Agar and lemon juice
Add lemon juice mixture to milk mixture and bring to a boil
Reduce heat and cook 5-7 minutes stirring until Agar is completely dissolved (small gelatin like strips will disappear)
Turn heat off and let caramel mixture cool for 10-15 minutes
Run caramel mixture through a small wire colander and into the coconut whip
Gently fold in caramel mixture into the coconut whip
Place mixtures into a food processor and process until you have a smooth cream
Drop spoonfuls of caramel cream into small cups
With a frosting or regular flat knife flatten tops until smooth
Refrigerate custard cups 6 hours until set and dense
Top with strawberries and serve (strawberries optional)
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/04/02/dulce-de-leche-custard/