Coconut Jelly in Sugar Syrup

This is a refreshing dessert. A great desert to serve after a chinese/asian meal. Serve with seasonal fruits, such as strawberries and kiwi-fruit or tinned mango or lychees. Agar-agar can be purchased at Chinese food stores

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

• Jelly

• 15  g agar-agar
• 3  cups water
• 1  cup milk
• 1  cup coconut milk
• 1⁄2 cup sugar

• Syrup

• 90  g palm sugar
• 125  ml water

Directions

1. Use a medium sized saucepan.
2. Pour in the water. Soak the agar-agar briefly in the water to seperate the strands.
3. Bring the water to the boil.
4. Reduce heat a little before adding the 1/2 cup sugar, milk and coconut milk. Stir gentleyuntil it comes to the boilagain. Simmer for 2 minutes.
5. Rinse a shallow tray with cold water and do not dry. A lamington tray is a good size.
6. Pout the jelly into the tray and refrigerate for at least two hours.
7. For the syrup: Simmer the palm sugar and water until the sugar is dissolved; chill.
8. TO Serve: cut the cocnut jelly into diamond shaped pieces. Spoon over the syrup adn serve with seasonal or tinned fruits.