1. In a medium saucepan, whisk together ½ cup water and agar agar powder using a wire whisk. Let the mixture sit for 5 minutes to bloom.

2. Add the coconut milk, sugar, and salt to the saucepan. Using a wooden spoon, stir constantly while bringing the mixture to a gentle boil over medium heat until the agar agar fully dissolves, about 3–5 minutes.

3. Pour the coconut mixture into a silicone mold or glass baking dish using a silicone spatula to ensure an even layer. Let it cool slightly while preparing the next layer, as it will start to set quickly.

4. In a high-speed blender, combine the peeled dragon fruit with 1.5 cups water. Blend on high for 30–45 seconds until smooth to achieve 1.5 cups of purée.

5. In a clean saucepan, whisk together ½ cup water and agar agar powder using a wire whisk. Let the mixture sit for 5 minutes to bloom.

6. Add the dragon fruit purée and sugar to the saucepan. Using a wooden spoon, stir constantly while bringing the mixture to a gentle boil until the agar agar fully dissolves.

7. Gently pour the dragon fruit mixture over the coconut layer using a silicone spatula to soften the fall and prevent breaking the layer underneath. Let it cool until just set.

8. In another saucepan, whisk together ½ cup water and agar agar powder using a wire whisk. Let the mixture sit for 5 minutes to bloom.

9. Add 1.5 cups of your chosen liquid (water, coconut water, rose water, etc.) and sugar to the saucepan. Using a wooden spoon, stir constantly while bringing the mixture to a gentle boil until the agar agar fully dissolves.

10. Carefully pour the clear mixture over the dragon fruit layer using a silicone spatula to ensure an even distribution. Allow the dish to cool to room temperature, then refrigerate until fully set.

11. Using a sharp chef’s knife on a sturdy cutting board, slice the dessert into squares or diamonds. Serve chilled.

12. Store any leftovers in an airtight container in the refrigerator for up to 3 days.