Ingredients
Method
- Prepare the agar-agar by tearing it into small pieces and soaking it in coconut water for ten minutes or whisking the powder into cold liquid to prevent clumping.
- Infuse the flavors by heating the mixture with the pandan leaf until it simmers. Avoid boiling vigorously.
- Sweeten the mix by adding cane sugar and sea salt, stirring until dissolved.
- Add coconut milk and vanilla extract, stirring gently for two more minutes.
- Strain the liquid through a fine mesh strainer into a clean pitcher to ensure a smooth texture.
- Assemble the fruit in your molds creatively.
- Pour the liquid over the fruit and let it sit at room temperature for twenty minutes before refrigerating.
- Allow at least four hours to set, preferably overnight for the best texture.
Notes
Ensure fruit pieces are dry before adding to molds to avoid liquid pockets. Store in an airtight container in the refrigerator for up to five days.