This coconut agar agar is the perfect summer dessert!
Watch how it is done!
INGREDIENTS
Agar Agar Layer 1: Coconut Milk (Santan)
- 1 cup coconut water
- 1 cup coconut milk
- 4 to 5 tablespoon sugar
- 2 teaspoon agar agar powder
- a pinch of salt
- 1 pandan leaf
Agar Agar Layer 2: Coconut Water
- 2 cups fresh or canned coconut water
- 4 to 5 tablespoon sugar
- 2 tablespoon agar agar powder
- 1/2 cup young coconut meat
PREPARATION
1. Coconut Milk Agar Agar (White layer): In a small pot and on medium heat, add the coconut milk, coconut water, sugar, pandan leaf and agar agar powder. Bring to a boil and stirring frequently until it comes to a full boil about 2 to 3 minutes. Set aside.
2. Coconut Water Agar Agar (Clear layer): It is the same process as layer 1. In a small pot and on medium heat, add the coconut water, sugar and agar agar powder. Bring to a boil and stirring frequently until it comes to a full boil about 2 to 3 minutes. Then add the coconut meat.
3. Now the fun part! We’re ready to assemble. Pour the first layer into your dish and spoon off any bubbles. Let it sit for 5 to 6 minutes or until the top has set and slightly firm. Repeat the same process with the coconut water agar agar layer by gently pouring it over the edges of the first layer. If you pour too quickly or too aggressively, it’ll break the first layer. If the agar agar has gone cold, you can simply reheat it when you are ready to pour. Repeat the layering 4 times until you have 4 layers in total or if you’re in a hurry, 2 layers will do!
4. Once you’re finished, let the jelly refrigerate for at least 2 hours so it is nice and cold when you serve it especially on a hot summer day. Enjoy!
Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok
