2 liter young coconut water
40 g agar-agar powder
250 g castor sugar
4 pandanus leaves, roughly shredded and knotted
200 ml UHT milk
A few drops of green food coloring
Young coconut flesh, scraped from the young coconut.
Use a pot and bring ingredient 1 to a
low simmering boil until the sugar and agar-agar powder dissolve. Add in
ingredients 2, mix and continue
to cook for a further 4 minutes. Reove the pot from the
heat and set aside for 5 minutes. Pour coconut jelly mixture
into a wet tray and add in coconut flesh. Put aside to set then
chill in the fridge before cutting into slices of various shapes.