In a small pot, whisk together the lychee juice and agar agar powder. Bring this to a boil for 60 seconds and then turn off the heat. Cover and keep this on the heat source so it doesn't solidify.

In another small pot, whisk together the coconut milk and agar agar powder. Bring this to a boil for 60 seconds and turn off the heat. Cover and and keep the pot on the heat source so it doesn't solidify.

In a 8 x 6 inch rectangle container, scoop ½ cup or 125 ml of the lychee liquid and pour into the container, keeping the rest warm and covered. Let this layer set at room temperature. To check if it's set, it should be firm to touch.

Then scoop ½ cup or 125 ml of the coconut liquid and pour over it over the back of a spoon on top of the firm lychee layer to prevent breaking it. Let this layer set until firm to touch and avoid moving the container. Keep the remaining coconut liquid covered and warm.

Repeat this process until there is no more liquid left. Cover and refrigerate for at least 4 hours or overnight. To slice: run a thin knife around the edges of the jelly and then slice into squares. Enjoy immediately or while cold!