Grape Coconut Gel Delight (เยลลี่สาคูวุ้นมะพร้าวกลิ่นองุ่นในน้ำกะทิ)

1.Strain the grape syrup from the coconut gel to measure 100 g. Combine with 200 ml coconut water and carrageenan powder in a pot. Let sit to allow the carrageenan to bloom.

2.In a separate pot, bring water to a boil. Add sago and boil for about 12 minutes until translucent. Rinse under cold water and drain well.

3.Bring the syrup mixture to a boil. Lower the heat and add coconut gel and jackfruit, stirring gently. Once it returns to a boil, add the cooked sago. Stir and bring to a final boil, then remove from heat.

4.Pour the mixture into a tray and let cool to room temperature. Chill in the refrigerator until fully set.

5.In a pot, combine coconut milk, coconut water, sugar, and salt. Heat until just simmering, stirring until the sugar dissolves. Remove from heat, cool completely, and refrigerate.

6.Cut the jelly into cubes. To serve, place jelly cubes in a bowl, pour over chilled coconut milk, and top with crushed ice.