Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Seaweed | not in our table | 0 |
| Agar | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 ounces dry seaweed agar
- 2 cups sugar
- 1 1/2 pounds grated coconut
- food coloring
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Directions
Soak agar in water for 2 hours. Extract pure coconut cream by putting the grated coconut in a clean moist cloth and squeezing the cloth. Set aside the pure cream. Extract pure coconut milk from grated coconut by diluting it with hot water and straining. Put coconut milk in a pot. Wash the agar and put it in the pot. Add water until there are twice as much water as the agar. Add sugar and boil the mixture until agar is dissolved. Set aside 1/4 cup of the mixture in a bowl. Add 2-3 drops of food coloring to the remaining mixture and stir. Add half of the coconut cream to the mixture. Pour the mixture in a 1 1/2-inch high dish and let it cool. Reheat the 1/4 mixture you set aside earlier. Add the rest of the coconut cream and pour on the dish, on top of the colored mixture. Let it set well and cut into square or diamonds when ready to serve.