Empty the coconut milk into a pan and stir in the agar-agar powder.
Use a hand whisk to avoid clumping.
Bring slowly to a boil, stirring frequently and following the instructions on the agar-agar packet.
Add the shredded coconut and vanilla essence.
Sweeten with erythritol to taste.
Pour into childrens jelly mould.
Allow to cool and then place in the fridge.
Remove the jelly mould before serving.
OVEN TEMP/COOKING TIME
Store in the fridge for several days
1 tin (400ml) rich coconut milk (Thai style)
1 tbsp agar-agar powder
1/2 cup Ugg Coconuut Muffin mix, 70g
1 cup unsweetend shredded coconut, 80g
1 tbsp vanilla essence
3-4 tbsp erythritol, to taste