In a 2-quart saucepan, heat 2 cups juice, peaches, gingerroot and agar. Bring to a boil, stirring frequently, cover and let simmer until peaches are plump, about 5 to 7 minutes.

Remove and discard gingerroot.

Place half of mixture into blender, not filling container up more than half-way. Place a cloth over blender lid to protect your hand from hot liquid.

Blend mixture thoroughly and pour into a bowl. Blend remaining mixture.

In a separate container dissolve arrowroot in remaining one cup of juice.

Return puree to saucepan and bring to a slow boil.

Stir in vanilla.

Pour arrowroot-juice mixture into puree. Cook, stirring constantly, until mixture turns clear. Cook an additional 30 seconds.

Remove from heat, and pour into a 2 uart shallow pan or individual parfait glasses.

Allow to cool to room temperature for one hour or set in freezer for 15 to 20 minutes.

Top with jam and garnish with coconut. Serve.

Per serving: 230 cal, 2 g prot, 26 mg sod, 54 g carb, 2 g fat, 9 mg chol, 148 mg calcium