For 5

• 400 ml coconut cream
• 400 ml coconut milk
• 1 Centralsun vanilla pod
• 2 tbsp Centralsun apricot powder
• 2 tsp agar-agar
• 3 tbsp agave syrup
• apricot puree, fresh apricot or coconut chips to serve if desired

Preparation:
Pour the coconut milk and cream into a saucepan, add agave syrup and stir in or whisk in the apricot powder. Cut the vanilla bean in half lengthways and scrape the contents into the pot with the tip of a knife. Add the pods for some time. Bring the mixture almost to the boil until the powder dissolves, then add agar-agar powder, whisking constantly. Heat for at least 5 minutes, whisking constantly, remove the vanilla pods and cool the mixture to room temperature, stirring occasionally. Then pour the mixture into the moulds and leave to set in the cold for at least 3 hours. Garnish as you like.