Ingredients:

  • 200g shredded purple cabbage
  • 120ml water
  • 1 tsp fresh lime juice
  • 400ml full-fat coconut milk
  • 60ml maple syrup
  • 1 tsp vanilla bean paste
  • 1.5 tsp agar-agar powder
  • 1 pinch sea salt

Instructions:

  1. Place shredded cabbage and water in a saucepan. Simmer over medium heat for 8–10 minutes until the water is deep purple.
  2. Transfer cabbage and liquid to a high-speed blender. Blend until smooth, then pass through a fine-mesh strainer to extract the purple milk. Discard solids.
  3. Stir lime juice into the cabbage extract to brighten the purple pigment.
  4. In a clean saucepan, combine coconut milk, maple syrup, vanilla, and the purple cabbage extract. Sprinkle agar-agar powder on top and let bloom for 2 minutes.
  5. Bring to a gentle boil while whisking constantly. Reduce heat and simmer for 2–3 minutes to fully activate the agar-agar.
  6. Pour liquid into 4 ramekins. Let cool to room temperature, then refrigerate for at least 4 hours until firmly set.
  7. Run a thin knife around the edges and unmold onto plates before serving.