WATALAPPAN (Coconut Pudding)

Place the Vegan crema in a bowl, then add the scraped vanilla seeds and the cinnamon. Grate the nutmeg directly into the mixture.

Next, add the lime juice (mixed with the liquid sweetener), the coconut milk, and finally the agar-agar. Whisk the mixture until completely smooth and lump-free. Pour it into a saucepan and cook for 2 minutes from the point it starts boiling, stirring constantly to ensure the agar-agar activates properly. Let it simmer for a short while longer until it thickens fully.

Pour the hot cream into small molds. Once cooled to room temperature, place them in the freezer for 30 minutes until fully set. To serve, dust the top with cinnamon and garnish with extra Vegan crema and toasted cashew nuts.