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Cantaloupe Kanten

Cantaloupe and Raspberry Kanten

Course Dessert, Snack
Keyword agar agar, kanten, vegan desserts
Servings 4
Author Robin Asbell


  • 1 cup water
  • 5 teaspoons agar powder
  • 4 cups cubed cantaloupe approximately
  • 1/4 cup agave syrup
  • 1 teaspoon almond extract
  • 2 cups fresh raspberries


  • Prepare 4 small bowls or large bowl in which to chill the kanten, one that holds 4 cups.
    In a small saucepan, combine the water and agar powder and whisk to mix. Let stand for 5 minutes to soften
    Place the melon cubes in the blender. You should have 2 cups, if you have more, save for another use (or eat it.)
    Put the 2 cups of puree in a large bowl and stir in the agave and almond extract.
  • Use a melon baller or spoon to make balls of the remaining cantaloupe, or slice it and cut with mini-cookie cutters.
    Whisk the agar mixture and bring to a boil over medium heat, then lower the heat to a low simmer and stir until the agar is completely dissolved. It may take 5 minutes. Don't boil vigorously or the liquids will evaporate and throw off the recipe. When the agar is dissolved, take off the heat.
  • Whisk the warm agar mixture into the cantaloupe mixture and pour into serving bowls (or bowl) and sprinkle with raspberries. Chill until set. Serve cold.