Add water to a large saucepan and sprinkle 2 tablespoons of agar agar. Let the agar agar bloom for 15 minutes.
Measure out 3 cups of coconut milk. This is a little less than 2 cans, save the remainder for cooking or a smoothie.
Add sugar, salt, and coconut extract to the coconut milk, stir, and set aside.
Remove coconut pulp from the syrup and slice it into small even pieces. You want to end up with 1 cup of diced coconut pulp.
After 15 minutes, place the saucepan of water and agar agar over medium high heat and bring to a simmer. Stir occasionally to prevent clumping.
Once it starts boiling, reduce heat to a simmer and continue stirring for 5 more minutes.
Now add the coconut milk mixture and continue stirring over low heat until the sugar dissolves, about 3 minutes.
Add the diced coconut pulp and continue stirring for 2 more minutes. Keep the mixture over low heat until you are ready to pour it into the molds or dish.
If you want to use a different color, reserve some coconut milk in a seperate bowl and add any food coloring of your choice.
Carefully pour the mixture into molds. It helps to use a cutting board or baking sheet underneath. Or you can pour it into a large glass dish. Place in the refrigerator for at least 30 minutes or until the jelly has hardened.
Remove jelly from molds or if using a dish, slice into small squares. Enjoy or keep refrigerated.
Video
Notes
Keep the coconut mixture warm until you are ready to pour it into the molds. Otherwise, it will begin hardening once it cools. The coconut agar jelly can be kept refrigerated for up to 5 days. Thai Sticky Rice with Mango
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Coconut Agar Jelly, Thai Coconut Jelly Dessert