Clear layer, mix with water, agar-agar, jelly, sugar, salt, stir well.Boil over medium heat while stirring until it comes to a boil.Pour several layers into a round 20 cm diameter mold.Add fruit and INACO Mini Jelly.Put it in the refrigerator.For the white layer, make it the same way as the clear layer, pour it over the clear layer, and let it set.For the yellow layer, mix all the ingredients.Boil over medium heat while stirring until it boils.Pour over the white layer.After it hardens, remove it from the mold.Decorate with topping ingredients

Crush the biscuits with a food processor.Add melted butter to the food processor.Prepare a 20cm cake pan and line it with baking paper.Put the biscuit and butter mixture into the pan and press it down on the sides and bottom of the pan.Store the biscuit mixture in the pan in the refrigerator for about 10 minutes.Pour 200ml of yogurt into a saucepan.Add agar-agar powder.Stir well, heat on low until it boils.Take the pan and biscuit mixture out of the refrigerator.Pour the yogurt and agar-agar mixture over the pan.Add inaco mini jelly and raspberry.Store in the refrigerator for about two hours.

Cut the apple into cubes.Halve the grapes, kiwi, and lychee.Add the chopped fruits and Mini Jelly INACO.Pour in lemon juice to taste.Pour yogurt into the fruit mixture, then stir.

Boil water, brown sugar, salt, shrimp paste, and cayenne chili until boiling.Add cornstarch solution, stir until well mixed.Remove from heat, add pineapple and lime juice, stir well.Then chill.Mix all the fruits and Inaco Nata de Coco.Add the pineapple sauce. Stir well.Rujak is ready to be served.

Whip the cream cheese spread until smooth.In another bowl, whip the whipped cream, ice water, and powdered sugar until creamy.Add cheese, stir well.Spread the bread with cream, arrange the fruit and drained Nata de Coco.Cover with breadWrap with plastic wrap.Store in the refrigerator until frozen.Cut in half, wrap again, and pack for the child.

Caramelize the granulated sugar. Pour in water, stir until the sugar dissolves.Pour into a plate with a few tablespoons, set aside.Beat the eggs, gradually add the milk.Pour into a dish along with INACO Nata de Coco.Bake at 150 degrees Celsius for 90 minutes while submerged in water until cooked.

Cut the mango into cubesAdd Inaco Nata De Coco without its waterAdd UHT MilkAdd 2 bottles of YakultAdd a little Inaco Nata de Coco waterStore in the refrigerator

Buko Red Velvet: Mix milk, sweetened condensed milk, and coconut water, stir well. Add red food coloring. Add Mini Jelly Inaco. Add shredded coconut, chia seeds, and Inaco kolang-kaling. Serve cold or warm.

Tart Crust:Sift all the dry ingredients, add the diced cold butter, and rub with your hands until the texture resembles sand.Add the egg, knead briefly. Roll on a silpat, cover, and chill.Shape into a tart ring, chill, then bake.Coconut Filling:Beat the eggs, some sugar, and cornstarch.Heat the coconut water, coconut milk, and some sugar, pour it into the egg mixture while stirring.Pour it back into the pan and heat while stirring until it thickens. Turn off the heatAdd butter at the end, stirAdd lime zest PRESENTATION METHOD:Put the nata de coco into the baked tart shell, pour the coconut filling into the tart, and chill it. Decorate the tart with toppings.

Stir all the ingredients until dissolved, bring to a boil. Cool to room temperature. PRESENTATION METHOD: Prepare a clear dessert jar/box.Roughly crush some avocados, layer them at the bottom of the jar, add some large avocado pieces and some nata de coco randomly.Slowly pour the silky pudding mixture, leaving space on the surface for toppings. Chill until setGarnish with toppings: jackfruit, sago pearls, crispy nata de coco, fresh coconut meat

Steamed black glutinous rice cake: Whisk the eggs, sugar, and SP with a standing mixer until the ribbon stage.Sift the black glutinous rice flour and baking powder into the eggs, and mix gently.Mix the coconut milk and vegetable oil until well combined, add a little of the cake batter to the coconut mixture, stir briefly, then gradually add the mixture to the cake batter while stirring.Pour into a bundt pan that has been greased with margarine and coated with black glutinous rice flour.Steam in a steamer, covered with a cloth, until cooked.Crema de Coco Salada:Stir coconut milk, pandan leaves, and cornstarch, heat until thickened, then turn off the heat. Add butter, season with salt, until it tastes savory like rice flour porridge.Topping: PRESENTATION METHOD:Pour the cream over the black glutinous rice cake, cool until set.Decorate the entire surface of the custard with mango-flavored nata de coco and mango pieces until fully covered.

Heat all the liquid, add the gelatin that has been softened in cold water, cook until melted.Add lychee-flavored nata de coco into the panna cotta molds, pour the panna cotta mixture. Cool until setPRESENTATION METHOD:Remove the panna cotta from the mold.Garnish the plate with lychee fruit, chopped pistachios, and edible rose petals.Can be printed and decorated on plates, or can also be on glasses.