Coffee jelly made with agar powder and rice flour-- no gelatin called for. This frappe is perfect for those hot summer days ♪ A tip for added sweetness-- use overripe bananas that have brown sugar spots. The natural sweetness of the bananas adds to the taste and keeps the processed sugar content low. If you happen to have bananas that have turned completely black, stick them into the freezer for later use in this frappe recipe!
Nutrition per Serving
- 0.63 cup Water
- 2 tsp Instant coffee
- 0.25 tsp Agar powder
- 1 tbsp Rice flour
- 1.19 tbsp Sugar
- 3 Bananas
- 2 tbsp Cocoa powder
- 0.66 cup Coconut milk (milk)
- as needed Whipping cream
Peel the two bananas, slice diagonally for easy stirring with a food processor and freeze for about 3 hours.
Make the coffee jelly by putting all ingredients in (A) in a pan and whisk well. Bring the content to a boil, stirring constantly. Once boiling, reduce the heat to low and continue to heat, stirring, for about 2 minutes.
Place heated liquid into a container, let cool at room temperature before cooling further in a refrigerator.
Prepare the chocolate smoothie by mixing the 3 bananas (2 frozen, 1 room temperature) and ingredients (B) with a food processor until smooth. Pour over the top of the coffee jelly.
Top with whipped cream, as you like.
- You can substitute the same amount of milk with coconut milk.