Coconut Juice Tofu

1. Group photo of ingredients: coconut juice, milk, agar.

2. Soak the agar in cold water.

3. The soaked agar is soft and white.

4. Put coconut juice and milk together in a small bowl and bring to a boil over medium heat.

5. Pour the soaked agar into the coconut milk mixture, reduce the heat, and stir occasionally with a small spoon to melt all the agar.

6. Pour coconut milk into two small bowls, let it air for a few minutes, cover it with plastic wrap, and refrigerate until it solidifies; Agar solidifies quickly after 40 degrees and is placed in a refrigerator at a temperature of about 4 degrees. After about 1 and a half hours of touching, it solidifies very firmly.

7. Take a pinch of dried osmanthus and put it into a small bowl. Soak it in hot water at around 60 degrees Celsius to fully release its fragrance. Let it cool before use.

8. Use a small knife to cut the solidified coconut milk into small pieces vertically and horizontally, which is called coconut tofu.

9. Sprinkle an appropriate amount of osmanthus soup on top and enjoy!