This Easter serve these Eggless Eggs to your family and friends. A very easy recipe and takes just 15 to 20 minutes.
Heat coconut milk with boora sugar.
After an hour or so, check by pressing little, is set then run a butter knife and take out the beautiful vegan egg whites.
Fill the scooped vegan egg whites with vegan egg yolks
Custard powder is just to give bright colour to the pineapple sauce and is completely optional.
Remember to add hot agar solution top warm/hot coconut milk. If agar jelly sets before adding to the milk, then reheat it and it will come back to liquid form. If coconut milk gets cold then reheat it. To know more about Agar, read my post on Vanilla Panna Cotta With Strawberry Sauce.
Agar sets at room temperature so no need to put it in the refrigerator.
You can use readymade pineapple crush in place of making pineapple sauce at home.
Though you can use any dairy/nondairy milk here but I would advise you to use coconut milk. It tastes awesome.
Appe pan is just a 'jugaad'. If you can get hold of proper moulds then use that.
Scooped out pieces of vegan egg whites can be mixed with chocolate/strawberry/pineapple sauce and enjoyed as it is.
In place of boora sugar, you can use refined sugar or stevia or any other sweetener of your choice.