Coconut and Pandanus leaf jelly

Ingredients for coconut jelly:

250 ml.               Coconut water
250 ml.               Thai Coconut milk
75gram.               Sugar
1/5tsp                  Salt
4.                          Gelatine leaf

Ingredients for Pandanus leaf jelly:

250 ml.                Coconut water
25 gram               Sugar
2.                          Pandanus leaf
2.                          Gelatine leaf
1tsp.                     Green colouring gel (Optional)

Method:

-Soak the gelatine leafs in the water.
-Gently heat the coconut water and mix with sugar. Once the sugar dissolves add the coconut milk and salt.
– Squeeze the excess water out of the gelatin leafs and put them in the coconut milk mixture. Stir gently until the gelatin leafs dissolves.
– In the other pot put the coconut water, Pandanus leaf, sugar, green colouring gel (optional). Then Heat and stir gently until the sugar dissolves. Strain the Pandanus leaf liquid mixture with a sieve.
– Pour the coconut milk mixture into the container ( tumbler glass, bowl, jam jar.,etc) until it’s a 1/3 full then put it in the fridge until this layer is set this usually takes approx 30 minutes .
– Then pour the Pandanus leaf liquid mixture into the same container to another 1/3 .Put it back in the fridge for another 30 minutes.
– Take the container out of the fridge. Again this time top up with the coconut mixture , return it in the fridge for another 30 mins .
– Enjoy your cold, creamy dessert .After a hot Thai curry .