Champagne ‘Jello’ With Strawberries and Cream Cheese Whip
[Vegan, Gluten-Free]

To Make the Strawberries:

1.  Quarter the strawberries, top them with champagne, sugar, and vanilla, and set aside in the refrigerator for at least 30 minutes to set.

To Make the Jello:

1.  In a pan combine 2 cups champagne and sugar in a saucepan.
2. Sprinkle the agar agar on top. Let the agar agar soften for about two minutes to bloom, then heat mixture over low heat.
3. Stir this until agar agar has completely dissolved, this takes about 2-3 minutes, and remove it from the heat.
4. Stir in remaining 1 cup of champagne. Pour the mixture into serving dishes and store them in the refrigerator.
5. Chill them for 2 hours, or until firm.

To Make the Cream Cheese Whip:

1. Add only the solid portion of the chilled coconut milk to the bowl of a standing mixer, whip it until it's smooth.
2. Add the cream cheese and vanilla, sift in the powdered sugar, and corn starch. Set this aside in refrigerator until you're ready to serve.
3. Top the jello with coconut whip and strawberries before you serve the dessert.