For The Top Coconut Milk Layer 5g seaweed - soaked for 1/2 hour and drained 200ml coconut milk 1 1/2 tsp grapefruit rinds sugar as needed 1/2 cup water
For the Grapefruit Layer 15g seaweed - soaked for 1/2 hour and drained 1 cup grapefruit flesh sugar as needed
Simmer the seaweed with 1/2 cup of water until it dissolves totally. Remove from heat, leave to cool down but not set. Stir in sugar and coconut milk. Pour into either use one big mould or a few smaller ones. Drop in the grapefruit rind inside. Let it harden first before doing the same process for the fruit layer. Chill before serving.