A refreshing dessert enhanced with coffee and coconut milk for a hot day or infact a perfect end to a meal.
|These are so cute that I cant stop taking pictures of them...|
Ingredients for coffee layer
2 tbsp of agar agar powder
1 tbsp of instant coffee + 2 tbsp of warm water
1/2 cup of sugar or more depending on your taste for sweetness
5 cups of water
1 tbsp of agar agar powder
1 1/2 cup of water
1 cup of coconut milk
1/4 cup sugar
1 tsp of salt
- Mix the instant coffee with warm water and set aside.
- For the coffee layer mix agar-agar powder with water bring to the boil over medium heat in a saucepan. Stir continuously until all the agar-agar dissolves, then add sugar continue boiling until the sugar dissolve, add coffee, stir well, and then turn the heat to the lowest.
- For the coconut, layer mix water and agar-agar powder together, bring to the boil over medium heat. Boil until the agar-agar dissolves, and then add coconut milk, sugar and salt together. Stir regularly to prevent the coconut cream from separating. Bring to a slow boil until the mixture dissolve completely, turn down the heat to the lowest.
- Spoon 1 1/2 tablespoonful of the coffee mixture into each mold, leave to set. Scratch the surface lightly with a fork and then spoon the same amount of the coconut mixture over and leave to set. Continue with this process until each mold is full. Leave to completely cool before remove from the mold.