Coffee and Coconut Cream Agar-agar

Agar-agar is easy to use and not tricky as gelatin, because after it set it will stay that way, for the place like Thailand, hot weather is not an option. Agar-agar is not afraid of heat and takes it out of the fridge and taste the sweet and cold jelly in a hot day is very refreshing. The texture is much firmer and if you never try it before this recipe is a good one to start.

Coffee and Coconut Cream Agar-agar

About 8 small cups (5.5x5cm)

5 g	Agar-agar
1 cup	Coconut cream
3 g	Salt
13 g	white sugar for coconut cream part
120 g	white sugar for coffee part
2 ½ tablespoons	instant coffee mix with ¼ cup boiling water
1 ¾ cups	water

Make coconut cream part by mix ½ cup of water with 2 g of agar-agar in small pot over low heat until boil and the agar-agar dissolved, mix the sugar (13g) coconut cream and salt, wait until boil. Take the pan out of the heat and put the pot in a bowl of warm water (to prevent it harden before the entire thing set).

Now make the coffee part by mix 1½ cups water with 3 g of agar-agar in a small pot over low heat until boil and the agar-agar dissolved, mix the sugar (120g), the coffee mixture, and wait until boil. Take the pan out of the heat and put the pot in a bowl of warm water (to prevent it harden before the entire thing set).

Now pour the coconut mixture in to the cup alternate with the coffee mixture (wait until each layer almost set before pouring the next, if wait until set firmly they will not gel together, but if too soon both of the mixture will mix together), until you using all of them (about 1tablespoon per layer)

To unmould, run a small knife around the edges of the agar-agar and gently shake free