Rau Cau Nuoc Cot Dua (Two Layer Coconut Jelly), No Added Refined Sugar

Method

1. Put 6 gram of soft agar jelly powder and 135 gram of kOBE Monk Fruit Blend in a pot and mix them dry.
2. Add 200ml of water and 200ml of fresh coconut water and stir over medium heat until it boils, then lower the heat and stir for 5 more minutes until the agar is fully dissolved and the liquid runs clear again.
3. In a second pot, mix the remaining 6 gram of agar powder, 50 gram of coconut milk powder and 90 gram of kOBE Monk Fruit Blend.
4. Add 300ml of water and 300ml of fresh coconut water and stir over medium heat until it boils, then lower the heat and stir for about 5 more minutes.
5. Ladle the clear coconut water layer into the mold first and wait until the surface just skins over.
6. Gently pour the coconut milk layer on top and again wait for it to skin over. Keep alternating layers until both pots are used up.
7. Chill the mold for 2 to 3 hours, then cut into pieces.

Tips

• Keep both pots warm over the lowest flame so neither sets in the pot while the mold is being filled.
• Pour each new layer as soon as the one below has just skinned over, and the layers grip instead of separating.
• Mix the agar powder dry with the sweetener before adding water, so it dissolves evenly with no lumps.
• Stir for 5 minutes after it boils so the agar fully dissolves and the jelly sets evenly chewy.
• Taste twice, five minutes apart, to land on the right sweetness.