Coconut Jelly

Instructions

1. Prepare the molds
   Lightly grease 8 individual ramekins or a 9-inch square pan with a neutral oil. Alternatively, you can use silicone molds which don't require greasing. Set aside in a cool place.
2. Dissolve the setting agent
   In a small bowl, combine the agar agar powder (or gelatin) with 1/2 cup of water. Stir well and let it sit for 5 minutes to bloom. If using gelatin, ensure there are no dry clumps remaining.
3. Heat the coconut mixture
   In a medium saucepan, combine the coconut milk, remaining water, sugar, and salt. Heat over medium heat, stirring occasionally until the sugar has completely dissolved, but don't let it boil.
4. Add setting agent and flavorings
   Once the coconut mixture is hot but not boiling, add the bloomed agar agar (or gelatin) mixture. Whisk continuously for 2-3 minutes until fully incorporated. Add the vanilla extract, lime juice, and coconut rum (if using), then remove from heat.
5. Pour and set
   Carefully pour the mixture into the prepared molds, dividing equally. Allow to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 4 hours or preferably overnight until completely set.
6. Serve
   To serve, if using a large pan, cut the jelly into squares. If using individual molds, run a thin knife around the edges and carefully invert onto serving plates. Garnish with toasted coconut flakes and fresh fruit if desired. Serve chilled.