Vietnamese Coconut Pandan Jelly (Rau Câu Dừa Lá Dứa)

In a medium saucepan, combine the agar-agar powder with 2 cups of water. Let it soak for 10 minutes to soften.

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly until the agar-agar is completely dissolved, about 5-7 minutes. Reduce heat to low.

Stir in the granulated sugar and salt until fully dissolved. Remove half of the agar-agar mixture (about 2 cups) and pour it into a separate bowl. Set aside.

To the saucepan remaining on the stove, add the full-fat coconut milk. Stir well and cook over low heat for 3-5 minutes, ensuring it is heated through but not boiling. Pour this coconut layer into a 8x8 inch square pan or individual molds. Let it set at room temperature for 10-15 minutes until firm to the touch.

To the reserved agar-agar mixture in the separate bowl, add the pandan extract and green food coloring (if using). Stir until the color is uniform.

Gently reheat the pandan mixture over low heat for 1-2 minutes if it has started to set, ensuring it is liquid again. Carefully pour the warm pandan layer over the set coconut layer in the pan or molds.

Allow the jelly to cool completely at room temperature for about 30 minutes, then refrigerate for at least 2 hours, or until thoroughly chilled and firm.

Once firm, cut the jelly into desired shapes (squares or diamonds) and serve cold.