Sweets and drinksPuddingsVietnam30 minutes to cook, 2 to 3 hours to chill
Coffee and coconut milk agar jelly gives a tray of many layers, faintly bitter against the rich coconut, with clear stripes on the cut face.
The difficulty is timing the pours: too early and the layers blend, too late and they separate. The trick is to let each layer firm on top for 2 or 3 minutes in the freezer, never long enough to set hard, so the next layer grips it.
This batch weighs about 3.3kg, at roughly 45 calories per 100g.
Method
Put 2 tablespoons of ground black coffee in a phin filter, add 100ml of boiling water and wait for it to drip through completely.
Mix 50g of crisp agar jelly powder with 450g of kOBE Monk Fruit Blend.
Set a pot with 2 liters of water on the stove, add the agar mixture and stir over medium heat until it boils.
Once it boils, lower the heat, stir for another 5 minutes and turn off the heat. Divide the mixture into two parts, one of 750ml and the rest.
In a fresh pot, combine 127g of kOBE Monk Fruit Blend, 158ml of unsweetened oat milk and 500ml of coconut milk, stir until small bubbles appear, then add the 750ml of agar liquid, stir for 2 more minutes and turn off the heat.
Stir the brewed coffee into the remaining agar until evenly blended.
Pour a thin layer of coffee agar into the mold and freeze for 2 to 3 minutes until the surface firms.
Pour a layer of coconut milk agar over it, then keep alternating layers until both mixtures are used up.
Chill the mold for 2 to 3 hours before serving.
Tips
Each layer should firm on top but never set hard before the next pour, which is what makes the layers grip rather than weeping apart.
Agar powder mixed with the kOBE Monk Fruit Blend before it meets water goes in without clumping.
Brew the phin coffee strong and let it cool before it goes into the pot, since weak coffee gives a pale layer.
The oat milk mixture is a little thinner, so 15 minutes in the fridge lets it settle.
Measure out exactly 750 ml for the coconut milk part, since an uneven split gives layers of different thickness.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.