You are making coconut jello Can you use one tablespoon agar instead of 1 gelatin?

Agar and gelatin are both gelling agents, but they are derived from different sources and have different properties. Gelatin is derived from animal collagen, while agar is derived from seaweed. Gelatin has a higher gelling strength than agar, so it is typically used in larger quantities. Agar has a lower gelling strength, but it is also more resistant to heat and does not melt as quickly as gelatin.

In general, you cannot substitute agar for gelatin in a recipe without adjusting the amount used. If you use the same amount of agar as you would gelatin, your jello will not be as firm. You will need to use approximately twice as much agar as you would gelatin to achieve the same level of firmness.

Additionally, agar and gelatin have different melting points. Gelatin melts at around 95 degrees Fahrenheit, while agar melts at around 185 degrees Fahrenheit. This means that agar will not dissolve as easily as gelatin in hot water. You will need to heat the water to a higher temperature to dissolve agar.

Overall, it is not recommended to substitute agar for gelatin in a recipe without making adjustments. If you do want to use agar instead of gelatin, you will need to use more of it and heat the water to a higher temperature.