Vibrant agar-agar jelly layers finished with creamy coconut, dairy- and gluten-free, chilled for summer serving.
# Ingredient List:
→ Agar-agar jelly layers
01 - 2 tablespoons agar-agar powder
02 - 30.4 fl oz water (about 3 3/4 cups)
03 - 1 cup granulated sugar
04 - Food colorings: red, orange, yellow, green, blue, purple (as needed)
05 - 1 teaspoon vanilla extract (optional)
→ Coconut cream layer
06 - 13.5 fl oz coconut cream (about 1 2/3 cups)
07 - 6.8 fl oz water (about 3/4 cup)
08 - 2 tablespoons agar-agar powder
09 - 1/2 cup granulated sugar
10 - Pinch of salt
# Directions:
01 - Combine 2 tablespoons agar-agar powder and 30.4 fl oz water in a medium saucepan. Bring to a boil over medium heat, stirring constantly until the agar dissolves completely (about 3 minutes). Stir in 1 cup granulated sugar and the vanilla extract until dissolved, then remove from heat.
02 - Pour the clear agar mixture into six heatproof bowls and tint each portion with a few drops of the chosen food colorings to make red, orange, yellow, green, blue and purple batches.
03 - Pour the red layer into a 20 cm mold and let it cool 5–8 minutes until just set but still slightly tender. Repeat with orange, yellow, green, blue and purple, allowing each layer to set briefly before adding the next so layers adhere cleanly.
04 - In a clean saucepan, whisk together 2 tablespoons agar-agar powder, 6.8 fl oz water and 13.5 fl oz coconut cream. Bring to a gentle simmer, stirring constantly. Add 1/2 cup granulated sugar and a pinch of salt, stir until dissolved and remove from heat.
05 - When the final colored layer is fully set, gently pour the warm coconut cream mixture over the rainbow layers in an even stream to avoid disturbing the colors. Allow to cool to room temperature.
06 - Refrigerate the assembled cake for at least 1 hour or until completely firm to the touch before unmolding.
07 - Loosen the edges with a thin spatula, invert onto a serving plate, then slice into neat wedges or cut into cubes. Serve chilled.
