Thai Coconut Jello

Steps

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1. 1
   Pour 3 1/2 cups of coconut water into a container.
   ≈0:29
2. 2
   Add 3 teaspoons of agar agar powder to the coconut water and let it absorb for a moment.
   ≈0:59
3. 3
   Pour 3 1/2 cups of coconut milk into a separate container.
   ≈1:43
4. 4
   Add 3 teaspoons of agar agar powder to the coconut milk and stir to let it absorb.
   ≈1:59
5. 5
   Heat the coconut water mixture over high heat and the coconut milk mixture over medium heat simultaneously.
   ≈2:23
6. 6
   Keep the coconut milk over medium heat and stir occasionally to prevent the agar from settling and to keep the mixture creamy.
   ≈2:53
7. 7
   When the coconut water becomes hot and nearly boiling, add 1 cup of sugar and stir until fully dissolved.
   ≈3:39
8. 8
   Add a few drops of coconut extract to the coconut water mixture for extra flavor.
   ≈4:00
9. 9
   Add 1 cup of sugar and 1/4 teaspoon of salt to the coconut milk mixture and stir well. Turn off the heat when the mixture begins to boil.
   ≈4:44
10. 10
    Check the coconut water mixture with a spoon to ensure all agar powder is dissolved—there should be no small particles visible.
    ≈5:35
11. 11
    Pour the coconut water mixture into an 8 by 8 inch non-stick cake pan.
    ≈6:12
12. 12
    Verify that all agar powder in the coconut milk mixture is dissolved, then pour it into the same pan with the coconut water layer while both are still hot.
    ≈6:46
13. 13
    If desired, use a spoon to gently remove any surface bubbles for a neater appearance.
    ≈8:32
14. 14
    Allow the jello to cool at room temperature for about 1 and a half hours, then refrigerate for at least 1 hour until set and chilled.
    ≈9:31
15. 15
    Run a knife around the edges of the pan to loosen the jello, then either flip it out or cut it into pieces directly in the pan. Serve chilled.
    ≈10:09