Grape Jelly with Coconut Gel and Coconut Caviar (เยลลี่วุ้นมะพร้าวองุ่นหน้าคาเวียร์กะทิสด)

1.Soak the gelatin sheets in cold water.

2.Filter Kyoho grape syrup from the coconut gel, about 200 ml. Heat half the syrup over low heat. When boiling, lift out of the heat. Add the gelatin. Stir to dissolve well and add the remaining syrup, mix well.

3.Arrange the coconut gel and grapes into a serving glass, pour all the mixture into the glass. Refrigerate well.

4.Prepare the coconut milk caviar by adding the oil in a cup, put over an ice bowl to cool the oil.

5.Dissolve the coconut milk with salt and agar powder, rest for about 5 minutes to let agar powder bloom, then set it over medium heat, simmer for about 5 minutes, set aside to cool slightly. Put the mixture in a squeeze bottle, gently drip it into the cooled oil, the coconut milk will coagulate into small grains. When the coconut milk sets well, scoop it out and rinse with cold water.

6.Scoop fresh coconut caviar topped with jelly before serve.