Coconut Pomegranate Jelly- Day 8

We are 8th day into the Royal Selangor Jellyriffic challenge. This is the very 1st jelly I made with the moulds. On my very first tried, I completely destroyed the jelly when I tried to unmold it and I had to re-do again the very next day. The key to unmolding it is dip the mould in hot water for 15 seconds; run the butter knife along the side of the moulds before turning them out. For this Jelly I used pomegranate which is in season now. I just love them. Love the rich, ruby seeds and savoring the sweet juice when I pop them into my mouth. They make great dessert too.

Ingredients for coconut layers:

200 ml water
250 ml coconut milk
1 1/4 tsp agar agar powder
pinch of salt
3 tbsp sugar - more if you like it sweeter

Ingredients for Pomegranate layers:

450 ml pomegranate juice
1 1/4 tsp agar agar powder
1 tbsp sugar – depend on the sweetness of the juice

1. For the pomegranate layer mix agar-agar powder with the juice and bring to the boil over medium heat in a saucepan. Stir continuously until all the agar-agar dissolves, then add sugar Continue boiling until the sugar dissolved and then turn the heat to the lowest.
2. For the coconut layer mix water and agar-agar powder together, bring to the boil over medium heat. Boil until the agar-agar dissolves, and then add coconut milk, sugar and salt together. Stir regularly to prevent the coconut cream separating. Bring it to a slow boil until the mixture dissolve completely, turn down the heat to the lowest.
3. Wet the Jelly Moulds . Spoon 1 - 2 tablespoonful of the coconut mixture into each mold, leave to set. Scratch the surface lightly with a toothpick and then spoon some of the pomegranate mixture over and leave to set. Continue with this process until each mold is full. Leave to completely cool before remove from the moulds.

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