INGREDIENTS
Coffee Layer
 4–6 Tbsp Thai coffee powder (see note 1) 
 3 cups (720ml) water, divided
 2 ½ tsp (6.5 g) agar agar powder (make sure you’re using powder, not flakes!)
 ½ cup (120ml) sugar
 A little pinch of salt
Cream Layer
 1 ½ cups (360ml) water
 2 ½ tsp (6.5 g) agar agar powder
 ½ cup (120ml) sugar
 ¾ cup (180ml) evaporated milk
 ¾ cup (180ml) coconut milk (see note 2)
 A bigger pinch of salt (a little less than 1/8 tsp) 
 A mould of your choice (see note 3)

INSTRUCTIONS
Make the coffee layer: 
1. Steep the Thai coffee powder in 1 1/2 cups (360ml) of hot off-the-boil water for about 5
minutes. I put my coffee in a cloth “coffee bag” and let the bag sit in water (see video),
but you can also add coffee directly to water and strain it out through whatever coffee
filter or fine-weave cloth you have. 
2. Meanwhile in a small pot, mix agar agar powder and the remaining 1 1/2 cups (360ml)
water in a small pot. Bring to a full boil over high heat, stirring constantly.
3. Once it comes to a full boil, turn down the heat and check to see that the agar agar
powder has completely dissolved by spooning some liquid into a metal spoon, then pour
off the liquid and look to see if there are any grains of powder stuck to the spoon. If not,
you’re good to go! 

4. Add the coffee, sugar and a little pinch of salt to the agar agar solution. Bring to a
simmer to make sure all the sugar has dissolved, then at this point you can taste to see if
you’re happy with how sweet it is. Feel free to add more sugar to taste.
5. Keep the pot covered and hot while you make the cream layer.
Make the cream layer: 
1. In another small pot mix the agar agar powder and the water in a small pot. Bring to a full
boil over high heat, stirring constantly.
2. Once it comes to a full boil, turn down the heat and check to see that the agar agar
powder has completely dissolved. 
3. Add the coconut milk, evaporated milk, sugar and salt to the agar agar solution. Bring to
a simmer to make sure all the sugar has dissolved, then at this point you can taste to see
if you’re happy with how sweet it is. Feel free to add more sugar or salt to taste. 
4. Keep the pot covered and hot.
Tips for keeping the agar agar hot when not using: You can keep them on the
lowest heat setting on the stove, but be careful, you don’t want it to be simmering
away, and some stove’s “lowest” heat setting (especially on gas stoves) is still too
hot. In that case you can keep the pots covered in a hot water bath, or try keeping
them in a low oven (150°F). If your stove has a “warming plate” that seems to work
really well.
Assembly
1. If using a large, non-flexible mould like me, you may want to grease it with a very light
layer of oil. 
2. Choose which colour you want to end up on top and start with that one. Pour a desired
thickness of agar agar mixture into the mould (I used 1 cup per layer), then let it set just
enough that you can press on it, but it should still be a bit soft and elastic underneath.
(See video for when I do this). Do not let it get too cold and solid or the layers will not
stick together.
3. Once the first layer has set, pour on the second layer GENTLY so that you don’t break the bottom
layer. Make sure the second layer is hot enough that there is still steam coming off of it when
you go to pour.
4. Repeat until done. Then chill in the fridge until cold before serving.
5. To unmould a large, hard pan like the one I used, run a thin spatula around the edge of the
mould, you can dribble in a few drops of water around the edges while you do this as well to
help it slide out more easily (see video for this technique). Flip onto a serving platter or cutting
board, and wiggle it a bit and it should come out. If using a silicone mould, you can just flip it and

push the bottom of the mould inward to release it. For little individual moulds you can use a
toothpick to run along the sides and “flick” it out pretty easily.
Tips:
1. I put a fan to the pan to help each layer cool faster. If making a large mould like me, the first
layer took about 5 minutes to set enough, subsequent layers took longer and longer, and the last
layer took about 15 minutes. For small moulds, it will take a very short time.
2. Pour the white layer through a fine sieve to catch any milk skin that has formed.
3. Again, do not let the layer set cold and solid before pouring on another layer or the layers may
separate.
4. If you’re concerned with the layers being the same thickness, make sure you measure how much
liquid you use for each layer. FYI: There are about 3 cups of liquid total for each colour.

NOTES

1. You can use non-Thai coffee as well but I would use more as Thai coffee is very dark and intense. 4
Tbsp of Thai coffee gives a mild but distinct coffee flavour, 6 Tbsp is pretty intense, I use 5 Tbsp.
2. Make sure you use good quality coconut milk when making desserts, it makes a huge difference!
3. Pan choice: The recipe fits an 8-inch x 2-inch round pan perfectly as shown in the video. However,
you can use whatever mould you like, even small cups, bowls, square pans, etc. Flexible silicone
moulds and small, individual moulds will make it easier to unmould the jelly.