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    Home » Recipes » All Recipes » Desserts & Sweets » Almond Agar Jelly & Fruit Salad (Almond Float)

    Almond Agar Jelly & Fruit Salad (Almond Float)

    Published: Jan 12, 2018 · Modified: Dec 7, 2020 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe
    This no-bake, gluten free and vegan summer dessert recipe is a classic in Asia. Almond flavoured agar jelly floats in refreshing fresh fruit salad, it’s a delicious combination! #almondfloat #glutenfree #nobake #summerdessert #vegandessert

    Jump to video!


    This dessert was my childhood obsession! I'd forgotten about it for a long time and just remembering it now so I wanted to share the recipe with you. In Thai it is called "Tao Huay Fruit Salad" but it is also known as Almond Float in some country. This version I'm making is a more sophisticated and more delicious version of what I used to eat as a kid, which came out of a packaged mix, but it's still really easy to make, and super refreshing!

    This dessert can be made in advance and kept in the fridge, nice and chilled, it's perfect for the summer! Just keep the jelly and the fruit compote separate.

    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

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    almond jelly fruit salad

    Almond Agar Jelly & Fruit Salad (Almond Float)

    • Author: Pailin Chongchitnant
    • Yield: 8-10 servings
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    Ingredients

    • 1 Tbsp + 2 tsp agar agar powder (what is agar agar?)
    • 2 cups water
    • 3 cups milk (or unsweetened milk substitute like almond or soy milk)
    • 1 - 1½  tsp almond extract (depends how strong you like the flavour)
    • ¾ cups sugar
    • 3 cups fruit mix of your choice: Papaya, mango, pineapple, grapes, strawberries
    • 1 ½ cups water
    • ¼  cup sugar

    Ingredients and Kitchen Tools I Use


    Instructions

    Make the Almond Jelly:

    1. In a pot, add the water and stir in the agar agar powder. Bring to a boil, stirring constantly.
    2. Once it comes to a full boil and the agar powder is dissolved, add milk and sugar and stir until sugar is dissolved. If you want the dessert to last as long as possible, bring this mixture to a boil, otherwise you can turn it off now.
    3. Stir-in almond extract and pour into the mold. Let cool to room temp, then refrigerate for at least 3 hours or until cold. 

    Make the Fruit Salad

    1. In a pot, combine sugar and water, and heat until the sugar is all dissolved and the syrup is just steaming but not boiling.
    2. Turn off the heat and add all "sturdy fruits", i.e. fruits that can stand to be cooked without turning into mush, leaving out anything that will turn mushy or discolour in the heat, like grapes and strawberries.
    3. Let cool to room temp, then stir in the remaining "delicate fruits".
    4. Chill in the fridge for a few hours until cold and to give the fruit time to infuse their flavours into the syrup.

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    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. How did a girl from Thailand come to teach Thai cooking to millions worldwide? Here's my story.

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