Young Coconut Jelly Recipes

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YOUNG COCONUT JELLY



Young Coconut Jelly image

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

2 young coconuts
5 tablespoons white sugar, or to taste
1 pandan leaf, knotted
2 teaspoons agar-agar powder

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



Coconut Jelly image

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

4 teaspoons agar-agar, powder or 4 tablespoons agar-agar flakes
2 (14 ounce) cans coconut milk
2 cups water
1 teaspoon vanilla
1/2 cup sugar

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

COCONUT JELLY



Coconut Jelly image

Provided by Tyler Florence

Categories     dessert

Time 3h18m

Yield 4 to 6 servings

Number Of Ingredients 7

1 cup warm water
4 sachets powdered gelatin (just shy of 4 tablespoons)
3 cups cream of coconut
1/2 cup whole milk
Nonstick cooking spray
2 cups canned pineapple chunks in sweetened juice
1/2 cup maraschino cherries with stems

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.

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