Rainbow Jelly Agar-Agar Coconut Cream (Printable)

Silky rainbow agar-agar layers topped with creamy coconut—dairy- and gluten-free, great chilled for warm days.

# Components:

→ Agar-agar jelly layers

01 - 2 tablespoons agar-agar powder
02 - 3 3/4 cups water
03 - 1 cup granulated sugar
04 - Food coloring, drops as needed — red, orange, yellow, green, blue, purple
05 - 1 teaspoon vanilla extract (optional)

→ Coconut cream layer

06 - 1 2/3 cups coconut cream
07 - 3/4 cup + 1 tablespoon + 1 teaspoon water
08 - 2 tablespoons agar-agar powder
09 - 1/2 cup granulated sugar
10 - Pinch of salt

# Method:

01 - Combine 2 tablespoons agar-agar powder with 3 3/4 cups water in a medium saucepan. Bring to a rolling boil over medium heat, stirring constantly until the agar dissolves completely (about 3 minutes). Reduce heat, stir in 1 cup granulated sugar and 1 teaspoon vanilla extract if using, then remove from the heat.
02 - Immediately divide the clear agar mixture evenly into six heatproof bowls. Tint each portion with a few drops of the chosen food colorings to create red, orange, yellow, green, blue and purple, stirring each until the color is uniform.
03 - Pour the red layer into an 8-inch (20 cm) round or rectangular mold. Allow the layer to cool 5–8 minutes until it is just set but still slightly tacky. Continue pouring the orange, yellow, green, blue and purple layers in sequence, allowing each layer to become set to the touch before adding the next to preserve clean lines. If a layer overwarms the previous one, chill the mold briefly to firm it.
04 - In a clean saucepan, whisk 2 tablespoons agar-agar powder with 3/4 cup + 1 tablespoon + 1 teaspoon water and 1 2/3 cups coconut cream. Bring to a gentle simmer over medium-low heat, stirring to dissolve the agar. Add 1/2 cup granulated sugar and a pinch of salt, stirring until fully dissolved and the mixture is smooth.
05 - When the final colored layer has set, gently pour the warm coconut cream mixture over the top, pouring slowly and keeping the stream close to the surface to avoid disturbing the layers. Allow the assembled cake to cool to room temperature.
06 - Refrigerate the cake for at least 1 hour, or until completely firm. To unmold, gently run a thin knife around the edge, invert onto a plate and tap lightly to release.
07 - Slice into neat wedges or cut into cubes. Serve cold and store covered in the refrigerator up to 3 days.

# Expert Advice:

01 -
  • There&aposs something secretly satisfying about creating perfectly even rainbow stripes then unveiling them in one dramatic slice.
  • The cool, creamy coconut layer makes a luscious contrast for the fruity jellies—it&aposs a combination that quickly won my friends over.
02 -
  • Rushing the setting time between layers will blur your stripes—I learned that patience is essential here.
  • Pouring coconut cream that&aposs too hot can melt the top jelly layer, so always let it cool for several minutes before adding it.
03 -
  • Gently run a warm knife along the edges before unmolding to prevent cracking or tearing the jelly.
  • For super-vivid stripes, stir the food coloring in thoroughly but avoid creating air bubbles by mixing too vigorously.
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