Thai Coconut Jelly with Fruit (Wun Kati Phonlamai)

In a medium saucepan, whisk together the agar-agar powder and water until fully dissolved. Let it sit for 5 minutes to hydrate.

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly for 2 minutes until the agar-agar is completely dissolved and the mixture is clear.

Reduce the heat to low. Stir in the coconut milk, granulated sugar, and salt. Continue to stir until the sugar is fully dissolved, about 3-5 minutes. Do not boil the mixture after adding coconut milk.

Carefully pour the coconut jelly mixture into individual serving molds or a single 8x8 inch dish.

Distribute the diced mango and sliced strawberries evenly into the jelly mixture. Gently stir to ensure the fruit is suspended.

Allow the jelly to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill and set for at least 2 hours, or until firm.

Once set, unmold the jellies if using individual molds, or slice into squares if using a dish. Garnish with fresh mint leaves before serving.