Ingredients

• 900 ml water (cold/tap)
• 200 g coconut palm sugar (4 cylinders)
• 12 g agar-agar powder (clear)
• 200 ml coconut cream (full fat)
• ¼ tsp salt (1.6g)
• 1 egg (optional)

Directions

• Measure out the ingredients for the recipe (Photo 1)

COCONUT CREAM MIXTURE

• Whisk together coconut cream, salt and egg in a measuring cup or bowl
• Pour the coconut cream mixture through a sieve
• Set aside for later

AT THE STOVE

• Whisk agar-agar powder in a saucepan of water
• Bring to a boil on medium high heat while whisking till dissolved (Photo 2)
• Reduce heat to a simmer
• Add coconut palm sugar (Photo 3)
• Stir with a rubber spatula or whisk till dissolved
• Reduce to low heat
• Add the coconut cream mixture gradually while whisking continuously (Photo 4)
• Bring to a rolling boil on medium/medium high
• Boil for 1 minute – Do not walk away, might boil over
• Turn the stove off
• Pour into desired mould or moulds (Photo 5)
• Skim bubbles off the surface
• Allow to cool to room temperature uncovered (about 30min, depending on room temperature and the size of mould or moulds)

REFRIGERATING

• Cover with lid or plastic wrap
• Refrigerate 2 hours or until fully set

UNMOULDING

• Run a thin spatula around the edge of the mould
• Place a plate on top of the mould and flip over
• Plate and enjoy!

Lasts up to 5 days well stored in the refrigerator.

Egg: My grandmother always added an egg in her version. Suitable for vegans if you leave the egg out. The recipe still yields a 2 layer agar-agar; a translucent (coconut sugar) and an opaque (coconut milk).

Unmoulding: If the agar-agar does not release, put the mould into a bowl full of hot water for a few seconds, run the spatula around the edge of the mould and try flipping onto a plate. Repeat the process if necessary.

Mould: Use any food safe mould. Silicone jelly moulds, bundt cake tin, cake pan, or just a bowl. Slice into your desired shapes with a knife or cookie cutters.