Agar is a little bit salty to add a touch more sugar than you think you would when working with agar desserts.
- 4 tsp agar
- 800g coconut water (about 2 coconuts)
- 3 tbsp coconut cream
- 75g sugar
Mix coconut water and agar in a cold pot. Add sugar and bring to a boil.
Pour 3/4 of the agar into each ramekin. Put ramekins in the fridge.
Over very low heat add coconut cream to the pot. Keep it warm til the clear layer of agar is mostly solid, about 20 minutes.
Pour coconut cream layer on top and refrigerate til firm.