PART 1:
		- 1 liter Young coconut water
		
		- 20g Agar-agar powder

		- 125g Castor sugar

		- 2 Pandan leaves, shredded and knotted

			PART 2:
		- 100ml UHT milk

		- A few drops of green food coloring

		- Young coconut flesh, scraped from the young coconut.

		- Bring part 1 to a low simmering boil
			until sugar and agar-agar powder dissolve.

		- Add in part 2, mix and continue to cook
			for 4 minutes.
		
		- Remove mixture from the heat and leave
			aside for 5 minutes.
		
		- Pour coconut jelly mixture into a wet
			tray and add in coconut flesh.
		
		- Put aside to set then chill in the
			refrigerator before cutting into any shape.