coconut water agar jellies with fruit

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Make these jellies for snack or dessert because these are so refreshing. Just lightly sweet,  fruit bits give them a crisp fresh flavour that contrasts with the cool taste of coconut water. I recommend using silicone candy moulds or ice cube trays with silicone or soft plastic bottoms that you can press so that the jellies just slip right out ready to be devoured. How to eat: pop a whole jelly in your mouth, or if you want to seem less greedy, bite them in half, chew a couple of times, then swallow! Repeat.

Coconut Water Agar Jellies with Fruit (@hotthaikitchen)
Makes 24-40 jellies

4 cups/946 ml coconut water, preferably fresh
1 tablespoon agar agar powder
6 tablespoons sugar or to taste
Fresh fruit bits of your choice: strawberries, blueberries, mango, kiwi, pineapple, mandarin orange segments (tinned or fresh), or if you want to go tropical all the way, use shredded young coconut jelly, cubes of papaya and pink pitaya (dragonfruit), slices of jackfruit, and chunks of lychee and longan.

Chop up the fruit into 3/4 inch pieces. If strawberries are small, halve them. Put three small fruit pieces in the moulds but don’t pack them tightly. If using individual candy moulds, put them on a tray so that it will be easier to transfer to the fridge to chill. Set aside.

In a medium saucepan, add the coconut water and the agar agar powder. Stir to dissolve. Heat the pot over medium heat until it boils, stirring frequently. Boiling activates agar so make sure it boils for a minute, stirring constantly. Remove the pot from the heat source and stir in the sugar until it dissolves.

Pour the liquid into a measuring cup with a spout and carefully fill each mould to just under the rim, covering the fruit with the coconut water mixture. Work quickly because agar tends to thicken and set as it cools. If it becomes thick, just warm it to a liquid state. Let the jellies in the moulds cool to room temperature. As the agar thickens, you can use a toothpick to push the fruit pieces down into the mould so they aren’t all floating on top.  Then transfer the moulds to the fridge to chill, about 2 hours at least. Serve chilled on a plate like little hand-made candies.