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- Put soursop and water into a food processor to blend into a puree. Remove and set aside.
- Mix sugar and agar-agar powder in a saucepan. Add water and stir to combine. Bring to a boil over medium-low heat. Once the sugar and agar-agar powder has dissolved, add soursop puree. Stir well to mix and cook for 1-2 minutes.
- Add nata de coco to the jelly mixture, then spoon into individual moulds. Leave to set, then refrigerate for 1-2 hours.
- Serve chilled.