Ingredients
Method
- Combine the water and agar-agar powder in a large saucepan. Let it sit for about 10 minutes.
- Bring the mixture to a rolling boil, whisking constantly for 2 to 3 minutes until the agar-agar dissolves.
- Stir in the organic cane sugar and a pinch of sea salt until fully dissolved.
- Lower the heat, then add the coconut milk, condensed coconut milk, and vanilla extract. Whisk until creamy.
- Pour equal portions into small bowls, keeping one bowl white. Add colorants to the other bowls and stir.
- Pour a thin colored layer into the mold and refrigerate for 5 to 7 minutes until tacky.
- Layer a white mixture over the colored layer, refrigerate for another 5 minutes.
- Repeat layering until all mixtures are used. Refrigerate for at least 4 to 6 hours or overnight.
- To unmold, gently press the edges and invert onto a serving plate.
Notes
Ensure each layer is slightly tacky before adding the next layer to avoid separation. Store in an airtight container in the refrigerator for up to 5 days.