Coconut Custard

Add ½ cup cold water, agar agar powder, and turbinado sugar to a small saucepan over high heat. Whisk constantly until it comes to a boil and the agar agar dissolves. Add coconut milk and a pinch of salt. Continue to boil, whisking constantly, for 5 minutes. Turn off the heat and pour the custard into serving vessels. Cover with plastic wrap and refrigerate until set, about 1 hour.

While the custard is cooling, add mango, lime zest, just half the lime juice, and ¼ tsp cayenne to a small bowl and mix. Set aside to marinate.

When the custards are cool, add mango topping and sprinkle with toasted coconut.