1 14oz. can coconut milk
3 tablespoon cocoa powder
2 tablespoon raw/turbinado sugar
2 teaspoon organic vanilla extract
1 teaspoon instant coffee
1/8 ounce agar agar flakes or bars.
In small saucepan on medium heat, heat coconut milk, cocoa powder and raw vegan sugar, blending using wire whisk for 5 minutes.
Add agar agar flakes/bar, simmer and stir constantly with wire whisk for 15 minutes on medium-low heat. We used agar agar bars. The package contained .5 oz., and contained two bars, so we used 1/2 of one bar. At the end of 15 minutes add the vanilla extract.
Pour into small dishes (soufflé, or custard cups) and refrigerate for 1 hour.