Sweet Corn & Coconut Mini Cakes with Corn Cob Jelly

These vegan sweet corn and coconut mini cakes are bursting with flavor and topped with a unique corn cob jelly. Perfect for dessert or a sweet snack!

Ingredients:

• 2 cups sweet corn kernels
• 1 cup coconut milk
• 1/2 cup coconut flour
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup corn cobs for jelly
• 1/2 cup water
• 1/4 cup sugar
• 1 tbsp agar agar powder

Instructions:

Preheat the oven to 350F 175C

Grease mini cake molds

In a blender, combine sweet corn kernels, coconut milk, maple syrup, and vanilla extract

Blend until smooth

In a bowl, mix coconut flour, baking powder, and salt

Add the wet mixture to the dry mixture and stir until combined

Pour the batter into the prepared molds

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean

Allow to cool

For the corn cob jelly, cut the kernels off the corn cobs and place them in a saucepan with water

Bring to a boil, then simmer for 15 minutes

Strain the liquid through a fine mesh sieve, pressing the corn to extract as much liquid as possible

Discard the solids

Return the liquid to the saucepan and add sugar and agar agar powder

Bring to a boil, stirring constantly

Reduce heat and simmer for 5 minutes until the mixture thickens slightly

Pour the jelly mixture into a shallow dish and refrigerate until set, about 1 hour

Once the mini cakes and jelly are cooled, unmold the cakes and serve with a dollop of corn cob jelly on top