Finally, Summer time is around the corner and nothing is more perfect than a layer of cold coconut milk jelly to cool you down.
This Thai dessert is mainly made of slices of young coconut (the green coconut that has soft flesh) and coconut milk.
The coconut base for this dessert is supposed to be a little salty, which when combined with the sweeten topping is a match made in heaven.
Mix the agar with water, and heat on the stove until the agar has dissolved.
Add the sugar and stir until dissolved.
Slice the young coconut flesh into strips. Pour the agar in the mold half way (leave room for the topping), and drop in the slices of young coconut.
Place in the fridge to set quickly while you make the topping.