Coconut, Raspberry and Blueberry Jelly

Soak agar agar in 3 seperate bowls in 1/2cup water for 15 minutes.

In a saucepan melt sugar with coconut water.

Put coconut milk in it and mix well.

In another pan heat agar- agar until completely melted. Now add this mixture into coconut mixture.

Pour this mixture into a mould and keep it in a fridge for 5-7 minutes.

You need to work fast as agar agar sets at the room temperature.

You can check the corners

they should be firm enough to pour another layer.

After 2 minutes prepare blueberry jelly.

In a saucepan put sugar and water on a medium flame until completely dissolved. Keep stirring in between.

Now add blueberry filling and mix well

Heat it for about 1 minute and switch off the flame.

Simultaneously, heat agar-agar till it dissolves completely. Add this to the blueberry mixture.

Pour this over the set layer of coconut with the help of the back of the spoon so that it does not get bubbles or break the previous layer.

Pop it again in the fridge for 5-7 minutes.

Now add raspberry filling and mix well

Take 3rd bowl of soaked agar agar and heat it for a minute till completely dissolved. Add this mixture to raspberry mixture.

Pour this over the set layer of blueberry layer with the back of the spoon.

Pop it again in the the fridge for 30 minutes.

Demould it. If using silicon mould pull the sides and flip it in the serving plate. And if you are using springform tin warm the sides of the tin with the hair dryer and remove it carefully.

Ready to serve. you can serve with vanilla ice cream also.