Vietnamese coconut, jelly and fruit cocktail bubble tea

Method

• step 1

  To make the jellies, pour the aloe vera juice into a small pan and pour the coconut water into a separate small pan. Divide the agar flakes between the two and soak for 30 mins.

• step 2

  Bring both pans to a gentle boil without stirring, then stir the mixtures and cook for 5 mins. Add the pandan extract to the coconut mixture and stir in. Pour the jelly mixtures into separate deep dishes. Let the jellies cool to room temperature, then transfer to the fridge – they should set within 10 mins. Once set, cut into cubes.

• step 3

  To make the milk tea, pour the coconut water into a pan and add the sugar. Bring to a simmer, then add the large tapioca pearls. Simmer for 5 mins, then add the smaller pearls. Cook for a further 5 mins, then add the coconut milk, bring to the boil, then remove from the heat and leave to cool to room temperature before chilling in the fridge for up to 2 hrs (after this point, the tapioca pearls will stiffen). To serve, put the fruits and jelly cubes into bowls or glasses, add ice (if using) and ladle over the tea.