Thai Coconut Jelly

Instructions

1. Prepare the mold
   Lightly oil a 9x9 inch square pan or individual serving cups with a neutral oil. This will help with unmolding the jelly later. Set aside.
2. Dissolve the agar agar
   In a medium saucepan, combine water and agar agar powder. Stir well and let it sit for 5 minutes to bloom. This helps the agar agar dissolve evenly without clumping.
3. Cook the coconut mixture
   Add coconut milk, sugar, salt, and pandan leaves (if using) to the saucepan. Heat over medium heat, stirring constantly to prevent the mixture from burning. Bring to a gentle simmer but do not let it boil vigorously.
4. Simmer and dissolve
   Continue to simmer for 5-7 minutes, stirring frequently until the sugar and agar agar are completely dissolved. Remove the pandan leaves if used. Add vanilla extract and stir to combine.
5. Pour and set
   Remove from heat and carefully pour the mixture into the prepared mold or individual cups. If using coconut meat, sprinkle it evenly throughout the mixture. Let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or until completely set.
6. Serve and garnish
   Once set, cut the jelly into cubes if using a large pan, or unmold from individual cups. Garnish with fresh tropical fruit pieces and mint leaves before serving. For an authentic Thai presentation, serve chilled.