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Stir the coconut cream and caster sugar together, then warm ½ cup of the mixture in a small saucepan until bubbling. Mix the agar-agar with ¾ cup water, stand for 2 minutes, then add half of the mixture to the saucepan and simmer for 1 minute. Stir into the remaining coconut cream. Purée with a stick blender, then pour into a 1.2L loaf pan. Freeze until firm.
Pour the pineapple juice into a small saucepan and bring to a simmer. Add the remaining agar and simmer for 1 minutes. Mix with the passionfruit, crushed
pineapple and mango. Purée with a stick blender, then pour over the coconut layer and freeze until firm.