This is SO pretty! I was so happy with how it turned out. It was way easier to make then expected, but the hardest part was trying to get it out of the mold without breaking! I was nervous but it all worked out. This is packed with fresh fruit and flavor, and not overly sweet. I am not a big fan on dessert that are TOO sweet, so this was perfect for me and my family. I'm sure you can adjust the amount of sugar used to your preference. You can also use any juice/colors to make the last layer. I choose mango because of the fruits and color, but please feel free to use whatever fruits you want and flavors you are craving!
Ingredients:
Fruit Layer:
1 1/3 cups Water
2/3 cup juice from canned Lychee
1/4 cup Sugar
1 3/4 tsp Agar Agar Powder
~2 cups small fruit pieces of your choice (I used mango, strawberry, jackfruit, lychee, kiwi and blueberries)
Coconut Layer:
3/4 cup Coconut Milk
1/4 cup Water
3/4 tsp + 1/8 tsp Agar Agar Powder
3 tbsp Sugar
A pinch of salt
Juice Layer:
1 cup Juice of your choice (I used mango juice) t
3/4 tsp + 1/8 tsp Agar Agar Powder
Sugar to adjust flavor if needed
Instructions:
Before you start, make sure you have all your fruit cut and ready to go.
Make the fruit layer: In a small pot add cold water, lychee juice, agar agar powder, and whisk until there are no more lumps. Once mixed, turn on the heat and bring to a full boil, stirring constantly.
Let it boil for a minute or so, or until agar agar powder is completely dissolved.
Add sugar and stir until dissolved, then remove from heat and immediately pour about 1/4-inch of the agar agar into your mold. Working quickly, place fruit pieces in the mold. Once you’ve added all the fruits, pour the rest of the liquid gently over them.
Let this layer sit for several minutes or until the top is firm enough to pour on the second layer.
While you wait for the fruit layer to set, make the coconut layer: In a small pot, combined coconut milk, water, agar agar powder, and stir to dissolve the powder.
Turn on the heat to medium high and bring to a boil, stirring constantly. Once boiling, let it boil for a minute or so, or just until the agar agar is completely dissolved.
Add sugar and a pinch of salt and stir to dissolve.
If the bottom layer is ready, gently pour the hot coconut layer on top of it. Pour the coconut layer onto the back of a spoon and let it drizzle gently onto the bottom layer.
While you wait for the coconut layer to set, make the bottom juice layer: Combine all ingredients in a small pot and stir to mix the powder. Turn the heat on to medium and bring to a boil, stirring constantly, just until the powder has completely dissolved. Depending on your mold, you might want to double or triple this layer. I used a bundt cake mold which gets wider and I wanted a thicker layer of the mango for contrast, so i tripled the juice recipe!
Make sure the coconut layer has set enough, and pour the hot juice layer over it. Refrigerate for a couple of hours until cold or overnight.
If you want to unmold the whole thing in one piece, it can be a bit of a challenge, I waited until the next day to ensure it was solid, and tugged a little bit on the edges until it pulled from the mold. Then i inserted toothpicks on 4 sided to allow air to get in to assist with popping it out of the mold. After about 30 secs I turned the mold over and it popped right out! Now it's time for you to enjoy!
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