3 tablespoons sugar (omit if you are using sweetened coconut milk)
1/2 teaspoon agar (2 grams)
1 tablespoon rice flour
1 pinch salt
Sift the sugar mix into 1/2 cup coconut milk, stirring carefully to avoid clumps. Bring to boil over moderate heat in a small saucepan.
Stir in an additional cup of coconut milk, and remove from heat.
Set out your chilled plates, and pour about 3 tablespoons of "egg white" onto each plate. You should have about 1/4 cup left in your pan after serving all six plates. Put saucepan with remaining coconut mix over low heat and wait a couple minutes for the first layer of "egg white" to set.
When the first layer is hard enough to support an extra layer, spoon the remaining coconut sauce over the gelled "egg white" on each plate. You may have to add extra coconut milk before pouring if the mix has thickened too much.
Allow to set about 5 minutes (in the refrigerator if you've got the space, but it will also work at room temperature).
If you are preparing this dish a few hours or even a day in advance, after the egg white is set you can pour a little coconut milk (diluted with water if necessary) over the egg whites, cover and store in the refrigerator.