PT serves her SIL coconut agar agar at last week cell meet, it was so good that we all had extra helping.


If you reside in Asia, chances are at some point during our younger days (and now), we all had a dessert made from agar- agar.
Agar agar is made from seaweed and a vegetarian substitute for gelatine.

It sets at room temperature quickly so you can eat it in the next half hour if you can't wait. Having said that, agar agar tastes much better when serves chilled.

It will not have the bouncy texture of Konnyaku powder or gelatine which require proper and longer refrigeration for it to set.

I made 2 batches, using fresh coconut water for the first batch (I get approximately 350ml coconut water from 1 coconut) and UHT coconut water for the other batch.
I have added sugar in this recipe, you may opt out the sugar if you preferred natural sweetness. Do taste it and adjust to your preferred sweetness level.

While the UHT pack used here indicates no added sugar and is convenient, fresh coconut has the refreshing taste of the tropics.

Instead of cutting the coconut meat into strips, I sliced it diagonally for the floating clouds effect in the agar agar.
To avoid the "clouds" floating at the surface (which they will), stir and push the coconut meat in the agar agar with a satay stick or toothpick when the agar agar is about to set.

This "old school" dessert is light and refreshing, delightful on a warm summer night with Harry Belafonte singing out loud about his Coconut Woman in the background.

Coconut woman is calling out
And every day you can hear her shout
Coconut woman is calling out
And every day you can hear her shout

Get your coconut water
Man, it is good for your daughter
Coco got a lotta iron
Make you strong like a lion ah......



You will need:

1 packet of agar agar powder
1000 ml of coconut water
4 tablespoon sugar (optional)
Fresh coconut meat, cut into strips or slices
pinch of salt



Methods:

1. Combine agar agar, coconut water and salt; and bring it to a boil over moderate heat. Stir well.



2. Add in the sugar and stir until dissolved, toss in the sliced coconut meat.

3. Remove from heat and pour into moulds or cake tins




4. Set aside at room temperature, stir and push the coconut meat when agar agar about to set.
   Chill it in the fridge when cool.