MANGO JELLY - a vegan Vietnamese dessert I learnt to make from the Authentic Vegan Vietnamese course at @veecoco_academy.

I decided to present it in this manner just for the fun of it! The course instructor just used bowls but since I got a new mould, I thought I’d try it out.

The stem is actually a clove and the leaves are basil microgreens from @greenpatchmalaysia.

I turned the coconut sauce into a glaze instead, and was experimenting with the Sg Ruan cocoa butter samples I got from @benns_ethicoa.

Yum yum!

VEGAN TIP: Use agar-agar to replace gelatine as it’s plant-based.