Easy Coconut Jelly

1. The Coconut layer This is the base layer of coconut jelly, where we use creamy white coconut milk. You can even make your coconut milk with fresh coconut to use if you are adventurous.

Make the agar water mixture. Add hot water to agar agar powder, whisk well, and let it dissolve and sit for 10-15 minutes.

Now, it's time to make the sweet coconut layer. Over medium heat, combine coconut milk, half of the water, half of the sugar, and salt in a small saucepan and gently bring it to a boil.

Quickly whisk the agar solution and add it to the coconut mixture in the saucepan. Stir until the agar is completely dissolved.

Carefully pour a little coconut milk mixture into a heatsafe container. A square glass bowl is good for this. Save the remaining coconut milk mixture for other layers.

Allow this bottom layer to set either at room temperature or in the fridge. Keep a close eye on it as you don't want it to set to a firm, or the next layer won't stick to this one.

p id="instruction-step-8" id="isPasted">1. Prepare the agar water mixture by dissolving agar agar powder in warm water. Let it sit for 10-15 minutes.

p id="instruction-step-9">2. In another small pot, make the clear layer with boiling water, coconut juice, or any scented water of choice, sugar, and salt. Add the gelatin mixture and whisk all together until sugar and salt dissolve. Keep the temperature to low heat to keep the mixture warm.

p id="instruction-step-10">3. Gently pour 1/3 of the mixture over the coconut milk layer. Be careful not to tear the bottom sheet. Use a corner to pour and slide the liquid around to cover the surface of the set jelly. Allow it to set

p id="instruction-step-11">4. Alternate between the two layers until both liquid mixtures are gone. Once done, cover the jelly with plastic wrap and place it in the fridge for a complete cooldown. When it's ready, cut the coconut jelly into any shapes you like and enjoy it cold! Serve the chilled coconut agar jelly as a refreshing dessert.