# Components:
→ Jelly Layers
01 - 2 quarts water
02 - 2 tablespoons agar-agar powder
03 - 2 cups granulated sugar
04 - 1/2 teaspoon vanilla extract
05 - Gel food coloring (red, orange, yellow, green, blue, purple)
06 - 1/2 cup fruit juice per color (optional, for flavor variation)
→ Coconut Cream Layer
07 - 1 3/4 cups full-fat coconut milk
08 - 1/2 tablespoon agar-agar powder
09 - 1/5 cup granulated sugar
10 - Pinch of salt
# Directions:
01 - In a large saucepan, combine 2 quarts of water and 2 tablespoons of agar-agar powder. Bring to a boil over medium heat, stirring constantly until agar-agar is fully dissolved. Add 2 cups of sugar and stir until dissolved. Remove from heat and stir in vanilla extract.
02 - Evenly divide the hot agar-agar solution into six bowls (keep warm over hot water to prevent setting). Add a few drops of different food coloring to each bowl for a rainbow effect. Optionally, add 1/2 cup of fruit juice to each for natural flavor.
03 - Pour the first colored layer into a rectangular cake pan (about 9x13 inches). Refrigerate for 10–12 minutes, or until just set (surface should not stick when touched). Gently pour the next color layer over the previous one. Repeat, alternating colors, chilling between each layer, until all colors are used.
04 - In a clean saucepan, combine 1 3/4 cups of coconut milk, 1/2 tablespoon of agar-agar powder, 1/5 cup of sugar, and a pinch of salt. Stir well and bring to a boil; simmer for 2–3 minutes until agar-agar dissolves.
05 - Let the coconut cream cool for 3–5 minutes, then pour gently over the final set jelly layer. Allow to set completely in the refrigerator for at least 2 hours.
06 - To release, gently loosen edges with a thin knife and invert onto a serving plate. Slice and serve chilled.
