YOUNG COCONUT JELLY
Simple coconut and pandan dessert, but refreshing! The longer the jelly is chilled, the better. Enjoy...
Provided by love2cook malaysia
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Break coconut shells with a hammer or the back of a heavy cleaver; collect coconut water in a saucepan. Pry flesh from the shell with a strong knife. Peel off any skin with a vegetable peeler. Slice flesh.
- Add sugar and pandan leaf to the saucepan of coconut water. Heat over medium heat. Add agar-agar powder and stir until dissolved. Stir in sliced coconut flesh.
- Remove mixture from heat and scoop out pandan leaf. Pour into individual cups or ramekins. Cool to room temperature, 15 to 20 minutes. Refrigerate until set, about 30 minutes. Serve chilled.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 19.4 g, Fat 7.5 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 6.7 g, Sodium 5 mg, Sugar 17 g
COCONUT JELLY
Provided by Tyler Florence
Categories dessert
Time 3h18m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Begin by blooming the gelatin. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated. Set aside.
- In a medium saucepan over medium-high heat, add the coconut cream and milk. Stir well with a whisk to combine. Bring to a simmer then stir in the gelatin mixture. Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes.
- Spray an 8 by 8-inch nonstick square cake pan with a little nonstick spray (this will help hold down the plastic wrap). Line the cake pan with plastic wrap (1 sheet across 1 way and another sheet across the other way, works well), leaving enough overhang so you can pick the jelly up from the pan. Give the coconut mixture a final whisk and pour it into the lined pan. Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight.
- To serve, remove the jelly from pan using the plastic wrap and invert it onto a cutting board. Remove the plastic wrap and discard. Using a hot knife cut the jelly into 1 1/2-inch cubes. Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries.
COCONUT JELLY IN SUGAR SYRUP
This is a refreshing dessert. A great desert to serve after a chinese/asian meal. Serve with seasonal fruits, such as strawberries and kiwi-fruit or tinned mango or lychees. Agar-agar can be purchased at Chinese food stores
Provided by Jubes
Categories Gelatin
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Use a medium sized saucepan.
- Pour in the water. Soak the agar-agar briefly in the water to seperate the strands.
- Bring the water to the boil.
- Reduce heat a little before adding the 1/2 cup sugar, milk and coconut milk. Stir gentleyuntil it comes to the boilagain. Simmer for 2 minutes.
- Rinse a shallow tray with cold water and do not dry. A lamington tray is a good size.
- Pout the jelly into the tray and refrigerate for at least two hours.
- For the syrup: Simmer the palm sugar and water until the sugar is dissolved; chill.
- TO Serve: cut the cocnut jelly into diamond shaped pieces. Spoon over the syrup adn serve with seasonal or tinned fruits.
Nutrition Facts : Calories 186.1, Fat 10.2, SaturatedFat 8.7, Cholesterol 5.7, Sodium 47.4, Carbohydrate 22.9, Fiber 1.1, Sugar 19.9, Protein 2.7
COCONUT JELLY
Make and share this Coconut Jelly recipe from Food.com.
Provided by Rabia
Categories Gelatin
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil.
- Mix agar agar with cold water before adding to boiling water.
- Mix agar agar solution in boiling water.
- Let cook for 5 minutes.
- Add sugar and cook till dissolved.
- Add coconut milk and vanilla.
- Cook 5 minutes.
- Pour in dish and cool in refrigerator.
- It will form two layer( a clear layer and a white layer).
Nutrition Facts : Calories 199, Fat 14.7, SaturatedFat 13, Sodium 42.4, Carbohydrate 17, Fiber 1.8, Sugar 15.1, Protein 2.2
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COCONUT JELLY
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Servings 6Total Time 20 mins
- Start with coconut cream. In a large pan,add in the water and coconut cream and salt and whisk the agar agar. Cook on low heat until the agar agar is melted. In a rectangular baking tray, pour in the jelly and let it set. Once its set, slice it up into small cubes and set aside
- Finish with clear jelly . Slice up the coconut flesh into strips In a large pot add in the coconut water and then add in the agar agar until melted and completely combined, then mix in the sugar In a clear cup, add the coconut cream jelly cubes and pour in the agar agar and set in the fridge until set.
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