Coconut Jelly Eggs

By: Lyndsay // Coco Cake Land

Makes: 8

Takes: 1 10

In a medium saucepan set over medium heat, add the coconut milk, granulated sugar, agar-agar powder and salt, whisking to combine.
Allow the sugar and agar-agar powder to completely dissolve, stirring occasionally, about two to three minutes. Mixture will begin to thicken.
Being careful to work quickly and efficiently before the agar agar sets, pour the coconut milk mixture into the egg shaped moulds.
Pour the remaining coconut milk mixture into a small bowl. Whisk in the yellow gel food colouring to combine.
Using a tiny spoon or a food syringe, fill the smaller sphere mould cavities with the yellow coconut jelly.
Carefully move the moulds to the fridge and refrigerate until firm, one hour.
When the jelly has set, remove moulds from the fridge. Pop out the white eggs and using the melon baller, carve out a divot for the yolk. Pop out the yellow spheres and place into the divot.
Coconut jelly eggs can be refrigerated in an airtight container for up to three days! Enjoy your jiggly new egg friends!