Ingredients

First layer
• 2 cups of coconut cream
• 2 cups of water
• ½ cup of caster sugar
• 1 sachet of white agar agar

Second layer
• 1¾ cups of water
• ¾ cup of caster sugar
• 1 sachet of red agar agar
• 1 cup of fresh raspberries
• 2 bottles of BRAND’S® InnerShine® Berry Essence (42ml)

How to prepare

1. Stir and dissolve 2 cups of coconut cream, 2 cups of water, ½ cup of caster sugar and 1 sachet of white agar agar. This is the first layer of the jelly coconut.
2. Bring to boil and remove from the heat.
3. Pour coconut mixture into a 30cm x 20cm baking dish that has been lined with baking paper.
4. Allow to set in the fridge.
5. Stir and dissolve 1¾ cup of water, ¾ cup of caster sugar and 1 sachet of red agar agar in a saucepan over medium heat. This is the second layer of jelly.
6. Bring to boil and remove from the heat.
7. Use a sugar thermometer to check the temperature of the second layer mixture.
8. When the thermometer shows 45°C, stir in two bottles of 42ml BRAND’S® InnerShine® Berry Essence.
9. Pour red mixture over the set coconut layer and allow to set in the fridge before slicing it.
10. Top with fresh raspberries to serve.