# Ingredient List:
→ Jelly layers
01 - Water — 8 1/2 cups
02 - Agar-agar powder — 2 tablespoons
03 - Granulated sugar — 2 cups
04 - Vanilla extract — 1/2 teaspoon
05 - Gel food coloring — red, orange, yellow, green, blue, purple (as needed)
06 - Fruit juice (optional, for flavor) — 1/2 cup per color
→ Coconut cream layer
07 - Full‑fat coconut milk — 1 2/3 cups
08 - Agar-agar powder — 1/2 tablespoon (1 1/2 teaspoons)
09 - Granulated sugar — 3 tablespoons plus 1 teaspoon
10 - Salt — pinch
# How-To Steps:
01 - In a large saucepan, combine 8 1/2 cups water and 2 tablespoons agar-agar powder. Bring to a vigorous simmer over medium heat, stirring constantly until the agar-agar is fully dissolved and the mixture begins to bubble. Whisk in 2 cups granulated sugar until dissolved, then remove from heat and stir in 1/2 teaspoon vanilla extract.
02 - Immediately divide the hot agar-agar solution evenly among six heatproof bowls. Keep bowls warm over a pan of hot water to prevent setting. Add a few drops of gel food coloring to each bowl to achieve the desired hues; if using, stir 1/2 cup of a chosen fruit juice into each bowl to introduce flavor.
03 - Pour the first colored portion into a greased 9x13‑inch rectangular pan. Refrigerate for 10–12 minutes, or until the surface is just set and not sticky. Gently pour the next colored layer over the set surface and return to the refrigerator. Repeat this process for all remaining colors, chilling between each pour to ensure distinct layers.
04 - Wipe out the saucepan and combine 1 2/3 cups full‑fat coconut milk with 1/2 tablespoon agar-agar powder, 3 tablespoons plus 1 teaspoon granulated sugar and a pinch of salt. Heat over medium, bringing to a simmer while whisking, then simmer gently for 2–3 minutes until the agar-agar is dissolved and the mixture is smooth. Remove from heat and let cool for 3–5 minutes.
05 - Carefully pour the slightly cooled coconut cream over the final colored layer, spreading gently with a thin spatula to avoid disturbing the layers. Return the pan to the refrigerator and chill at least 2 hours, or until the entire assembly is firm.
06 - To unmold, run a thin knife around the pan edges to loosen, invert onto a serving platter and lift off the pan. Slice with a sharp knife and serve chilled. Store leftovers refrigerated.
