Dragon Fruit and Coconut Jelly

Dessert time everyone. Back to a Malaysian dessert of course, back to one with agar-agar and coconut milk and obviously, dragon fruit. Only god knows why and what not, dragon fruit seemingly is the desirable fruit of these days. Never heard of it when I was younger, but now, dragon fruit is a big plantation business for customers purchasing power. Two types. The red flesh and white flesh dragon fruit. Nevertheless, unless you cut open up the fruit, you won't know which is which,  and unless its labelled. Otherwise, you will end up like a blind bat like me. Supposedly I'm suppose to buy the red, ending up I bought the white. Duh! Still, when you are like ready, steady and go for making a dessert with it (Pandan Milk Jelly), the show must go on right? Sure. So, here it is. Dragon Fruit Coconut Jelly. Enjoy everyone while I catch up on my nap.

Ingredients

15g seaweed/agar agar - soaked in water for 1/2 hour

1/2 cup thick coconut milk

500g (about one medium size fruit) dragon fruit flesh (cut and keep a few cubes aside. The rest gently gently mashed) 

Sugar (as per taste)

Mint leaves (sliced thinly) - optional

Method:

Simmer the seaweed with 3 cups of water until it dissolves.
Drain and pour back into the pot.

While it's simmering, add sugar.
Stir to dissolve and heat through. 

Once done, off the heat.
Cool it down for a while. 

Divide into two portions - 3/4 portion stirred with the fruit. The other 1/4 portion with coconut milk. 

Into a mould or a few smaller moulds (any size you prefer), add the cubed fruits. Pour the coconut mixture on top or equally portioned if using small moulds. 

Let it set.  

Then pour the dragon fruit mixture. 

Let it cool down and if you like it chilled, place in the fridge. 

Before serving, sprinkle mint leaves on top.