Coconut Jelly is one of the many types of favorite desserts like by many around the world. Served chilled, it’s refreshing & simply delicious to have after lunch or dinner.
Ingedients:
800ml Coconut Water from approximately 2 or 3 Pandan Coconut with soft tender flesh.
140gm Castor Sugar (reduce or use 100gm if prefer less sweetness)
1 ½ tsp Gelatin Power (agar-agar power)
1 tbsp Concentrated Blue Pea Juice (optional)
Preparations:
Coconut:
• Clean coconut & remove top husk of coconut.
• Make an opening on top of coconut.
• Remove coconut water & flesh into a container.
• Blend the coconut flesh with some coconut water till smooth & fine the strained it into a pot.
Coconut Jelly:
• Use medium heat to boil the blended coconut flesh/water & add gelatin powder, stir continuously till gelatin is dissolved.
• Add in sugar & stir again till sugar dissolved.
• Off the fire, scoop & pour half of the jelly into one of the coconut shell
• Add in the blue pea juice into the balance of the boiled coconut jelly, stir till well mix.
• Pour into the other coconut shell (jelly mould or other types of container can also be use).
• Cling wrap, let it cool down & refrigerate to chill it for at least 4 hours before serving.
23 янв 2022
