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Berry Fruit Kanten Cups

Prep Time:

20 Minutes

Cook Time:

5 Minutes


10 cups



About the Recipe

Did you know that kanten is one of the highest fibre foods you can eat? Well, neither did I until I was reading the website of a Japanese kanten producer last week. If you've never tried kanten before, it is a non-animal product alternative to gelatine. The texture is a little different to gelatine but it makes great, low calorie high fibre desserts so it has a lot going for it as well as being vegan and vegetarian friendly. For these fruit cups, I combined the kanten with fresh strawberries and raspberries. The only "faff" involved in this recipe is preventing the fruit from floating when you pour in the kanten liquid. That apart, the preparation is simplicity itself. Once your fruit cups are ready, you could serve these with icecream or, as I do here, with a delicious strawberry coulis.


10 silicon cup moulds

210g strawberries

10 raspberries

4g kanten powder

500ml water

2.5 - 3 tbsp sugar

for the strawberry coulis:

140g strawberries

2 tbsp sugar


rinse the strawberries and raspberries

remove the stalks from the strawberries and then cut each strawberry intp quarter

place the cupcake molds into a cupcake tray

place 4 strawberry  quarters, pointed ends up, in each mold. then, place 1 raspberry, pointed end up, in the centre of each cup. 

combine the water, kanten powder & sugar in a small saucepan and bring to the boil while stirring over medium heat

once the liquid comes to the boil,  turn off the heat and leave the pan to stand for 1-2 mins

place chopsticks or skewers across each line of cupcakes. (this will stop the raspberries floating when you pour in the kanten)

pour the kanten liquid into each mold.  leave the molds on the worktop until they cool. then put them in your fridge for at least for 1 hour to set well

your berry fruit kanten cups are ready to serve

if you wish to serve with my strawberry coulis, this is how to make it:

rinse and quarter the strawberries

combine with the sugar in a small saucepan

bring to the boil and simmer for 5 - 7 mins over medium heat, stirring occasionally.  when cool, pour into a blender or use a hand whisk to blend into a smooth coulis/sauce

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