In a medium saucepan over medium-high heat, combine water and agar agar powder. Stir occasionally until the agar agar powder dissolves completely.

Bring the mixture to a boil, then reduce the heat to medium-low.

Add instant coffee, sugar, and salt, stirring until all ingredients are fully dissolved.

Turn off the heat and keep the pot covered and warm.

In a separate medium saucepan over medium heat, add coconut milk, evaporated milk, water, sugar, salt, and agar agar powder.

Stir until sugar dissolves and bring to a boil.

Reduce heat to low and simmer for 2–3 minutes ensuring agar agar and sugar are fully dissolved.

Turn off heat and keep warm with lid covered.

Pour about one-third of the warm coffee mixture carefully into a glass container or mold.

Use a toothpick to pop any air bubbles on the surface. Allow it to cool until it is just set and tacky to the touch but not fully solidified.

Gently pour one-third of the coconut cream mixture over the coffee layer.

Let the coconut cream mixture cool slightly or transfer it onto a spoon before pouring it slowly over the coffee layer.

Wait until this layer is set but still tacky.

Continue layering the coffee mixture and coconut cream mixture alternately until all jelly mixtures are used up, ensuring each layer is just set before adding the next.

Cover the mold with plastic wrap or a lid and refrigerate for at least 2–4 hours until fully firm.

To serve, run a knife gently around the edges, invert the mold onto a serving plate, and slice into bite-sized pieces.