In a mixer jar combine together green peas and milk.
Grind to a smooth paste.
Take out in a bowl and add condensed milk.
Transfer the mixture in a pan and start cooking.
Add sugar if necessary. Add any essence of your choice. I added almond essence.
Cook till raw smell of peas disappears and mixture becomes little thick.Remove from heat.
Add coconut cream and mix well.
Boil the soaked agar agar with water till dissolve completely.
It will take about 10 minutes to dissolve.
Add this agar agar mixture to the green pea mixture and mix well.
Add a pinch of green colour if the colour of the mixture is very light. Otherwise skip it.
Take a big serving bowl of glass material and pour the mixture in the bowl. Tap the bowl slowly to remove any air bubble.
Let it cool for 10 minutes in room temperature and then keep in the refrigerator to set. Agar agar will help to set the mixture quickly.
Now make the white layer.
Cook soaked agar agar for white layer till completely dissolve in water.
Heat coconut cream with sugar.
Add the prepared agar agar mixture and mix well.
Remove from heat and immediately pour the mixture over the set green layer.
Be careful to make equal thickness of the layer.
Let it cool for 5 minutes and keep in refrigerator to set.
Now make the saffron layer.
Again cook the soaked agar agar with water till it dissolve completely in water. Keep aside.
Heat mango pulp in a pan.
Add sugar and cook till sugar dissolves.
Remove from heat and add coconut milk and agar agar mixture. Mix well.
Add a pinch saffron colour if you think that colour is very light. Otherwise skip it.
Now pour this layer over the set white layer.
Let it cool in room temperature for 5 minutes and then keep in the refrigerator for 3-4 hours to set completely.
Tri colour coconut cream dessert is ready to enjoy.
