Coconut Jelly

1. Add 2 cups coconut milk, 1/2 tsp agar agar, 3 tbsp sugar, and 1/4 tsp ground cardamom to a small saucepan over medium heat. Whisk well and bring to boil. The mixture needs to reach 185°F for the agar agar to dissolve and work. Pour the mixture into your containers evenly. Place in the fridge to set for 30 minutes.

Citrus Jelly

1. Whisk together 6 tbsp orange juice, 2 tbsp lemon juice, 1/8 tsp agar agar, and 1 tsp sugar in a small saucepan. Bring to a boil while whisking. Pour a thin layer of the citrus mixture over the set coconut jelly. Place in the fridge to set.

Coconut Whipped Cream

1. Whisk 1 cup coconut cream, 1/4 cup powdered sugar, and 1 tsp vanilla in a small bowl until you have soft peaks. Refrigerate when ready to assemble.

Basil Lime Sugar

1. In a small bowl, add 2 tbsp sugar, 4-5 basil leaves, and 1 tsp lime zest. Use the back of a wooden spoon or a muddler to crush the basil into the sugar and continue pounding the mixture until the basil leaves are super fine and integrated with the sugar.

Assemble

1. When ready to serve, pipe or spoon the coconut whipped cream onto the top of each jelly. Sprinkle on 1/2 tbsp of basil lime sugar, and garnish with mandarin slices and edible flowers.