Thai Pandan Coconut Jelly

Instructions

1. Prepare the mold
   Lightly grease a 9x9 inch square pan or jelly mold with a neutral oil. If using a decorative mold, ensure it's evenly coated to help with unmolding later.
2. Make the pandan layer
   In a medium saucepan, combine 7g (half) of the agar-agar powder with 1 1/2 cups water. Bring to a boil over medium heat, stirring constantly until the agar-agar dissolves completely. Add 1/2 cup sugar and stir until dissolved. Remove from heat and add the pandan extract and green food coloring if using. Stir well.
3. Create the first layer
   Pour half of the pandan mixture into the prepared mold. Allow it to cool at room temperature for about 15 minutes or until slightly set but still sticky to the touch. This creates the perfect surface for the next layer to adhere.
4. Prepare the coconut layer
   While the first layer is setting, combine the remaining agar-agar powder with 1 1/2 cups water in a clean saucepan. Bring to a boil, stirring constantly until dissolved. Add the remaining sugar and salt, stirring until the sugar dissolves. Remove from heat and stir in the coconut milk and vanilla extract. Allow to cool slightly but not set.
5. Create alternating layers
   Once the first pandan layer is slightly set, gently pour half of the coconut mixture over it. Allow this layer to set for about 15 minutes. Continue alternating layers with the remaining pandan mixture and then the coconut mixture, waiting 15 minutes between each layer for proper setting.
6. Chill and set
   After adding the final layer, allow the jelly to cool completely at room temperature for about 30 minutes, then refrigerate for at least 3 hours or overnight until fully set and firm.
7. Serve the dessert
   To serve, run a knife around the edges of the mold to loosen the jelly. Dip the bottom of the mold in warm water for 10-15 seconds to help release. Invert onto a serving plate. Cut into squares or diamond shapes and garnish with fresh or desiccated coconut.