Tender Coconut Jelly

Got hooked to this dish which used to be served at office lunch (RSA).
A nice and light dessert, watch it disappear when you serve to your guests!
Once you perfect this dessert, you can also try out with watermelon juice..

Ingredients

1 Tender coconut water ( scoop out the tender flesh, if any)
2 tsp sugar ( Adjust according to the sweetness of tender coconut)
1 small packet of Agar – Agar / China grass (Agar-agar/China grass is a setting agent made from seaweed. It sets quickly without refrigeration)
½ cup - Water

Method :

1. In a saucepan, heat the water. Add the china grass in medium heat.
2. When it fully dissolves, add the tender coconut water with sugar and mix it well.
3. All this should be done on medium heat only, switch off the flame and let it cool.
4. Take an ice cube tray (or you can use small cups to set the jelly individually), pour this tender coconut mixture and freeze it for an hour.
5. Small strips of tender coconut flesh can be used as topping (optional)
6. The jelly would be set after an hour, and you can transfer it from the freezer to chiller in the fridge. Serve it chilled.
7. Variation : You can also mix it 1 tablespoon of milkmaid after adding the tender coconut water.