Coconut & almond jelly with pineapple syrup

Almond milk

• 220 g raw almonds
• 660 g water
• 4 pitted dates
• ½ tsp natural vanilla extract

Coconut milk

• 300 g desiccated coconut
• 1000 g water

Jelly

• 200 g water, room temperature
• 2 tsp agar agar powder
• 150 g pure maple syrup
• ⅛ tsp natural almond extract, to taste

Pineapple Syrup

• 150 g fresh pineapple, flesh only, cut into pieces (1 cm)
• 1 tbsp orange liqueur (e.g. Grand Marnier®) (optionnel)
• 140 g water
• 2 tbsp soft dark brown sugar

Assembly

• 100 g fresh pineapple, flesh only, cut into cubes (5 mm)
• 30 g coconut flakes, toasted
• 6 sprigs fresh mint, leaves only, finely sliced