In a small saucepan, combine the red fruit juice with 1.5 teaspoons of agar-agar. Bring it to a gentle simmer over medium heat, whisking constantly for about 2 minutes until the powder dissolves completely. Pour the mixture into your mold and let it sit at room temperature for 10 minutes before placing it in the fridge.

Allow the first layer to set in the refrigerator for approximately 20 to 30 minutes until firm but slightly tacky.

While the first layer sets, combine coconut milk, vanilla paste, and another 1.5 teaspoons of agar-agar in the saucepan. Heat gently while whisking until smooth.

Once the white mixture is warm (not boiling), carefully pour it over the back of a spoon onto the red layer. Return the mold to the fridge for another 30 minutes.

Repeat the process with your third liquid and remaining agar-agar. Ensure any butterfly pea tea is strained well.

After the final layer, let the dessert set in the refrigerator for at least 4 hours, ideally overnight.

To unmold, gently pull the edges away from the mold, place a serving plate upside down over it, and flip quickly.