Coconut Jelly

Coconut jelly is a delicate, silky dessert made from coconut milk and gelatin or agar-agar, offering a refreshing and subtly sweet treat. Popular across various Asian cuisines, this dessert is often enjoyed chilled and can be paired with fresh fruits for added flavor and texture.

Why You’ll Love This Recipe

• Simple Ingredients: Requires only a few readily available ingredients.
• Versatile: Can be customized with different toppings or flavorings.
• Refreshing: Served cold, making it an ideal dessert for warm weather.
• Diet-Friendly: Easily adaptable to vegan or low-sugar diets.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Coconut water
• Full-fat coconut milk
• Unflavored gelatin powder or agar-agar
• Sugar
• Vanilla extract (optional)
• Fresh fruit for topping (optional)

Directions

1. Bloom the Gelatin: In a small bowl, combine gelatin with a portion of coconut water. Let it sit for about 5 minutes to bloom.
2. Heat the Mixture: In a saucepan, mix the remaining coconut water and coconut milk. Heat gently over medium heat until warm. Do not boil.
3. Dissolve Gelatin: Add the bloomed gelatin to the warm coconut mixture, stirring until fully dissolved.
4. Add Sweetener and Flavor: Stir in sugar and vanilla extract until dissolved.
5. Strain and Pour: Strain the mixture through a fine mesh sieve into molds or serving containers to remove any lumps.
6. Chill: Refrigerate for at least 4 hours, or until set.
7. Serve: Top with fresh fruit if desired and serve chilled.

Servings and Timing

• Servings: Approximately 6 servings
• Preparation Time: 10 minutes
• Cooking Time: 5 minutes
• Chilling Time: 4 hours
• Total Time: 4 hours 15 minutes

Variations

• Vegan Version: Substitute gelatin with agar-agar and use a plant-based sweetener.
• Flavor Infusions: Add pandan leaves or citrus zest during the heating process for additional flavor.
• Layered Jelly: Create layers by allowing each layer to set before adding the next with different flavors or colors.

Storage/Reheating

• Storage: Keep in an airtight container in the refrigerator for up to 3 days.
• Reheating: Not recommended, as the texture may change. Serve chilled.

FAQs

What is the difference between gelatin and agar-agar?

Gelatin is animal-based, while agar-agar is plant-based, derived from seaweed. Agar-agar sets more firmly and is suitable for vegan diets.

Can I use canned coconut milk?

Yes, canned coconut milk works well. Ensure it’s full-fat for a creamier texture.

How do I prevent the jelly from separating?

Avoid boiling the mixture; heat just enough to dissolve the ingredients. Boiling can cause separation.

Can I add fruit to the jelly?

Yes, you can add fruit either by mixing it into the jelly before setting or as a topping after it has set.

Is coconut jelly the same as nata de coco?

No, nata de coco is a chewy, translucent jelly made by fermenting coconut water, while coconut jelly is a soft dessert made from coconut milk and a gelling agent.

Can I make coconut jelly without sugar?

Yes, you can use alternative sweeteners like honey, agave syrup, or sugar substitutes to suit your dietary needs.

How long does coconut jelly last?

It can be stored in the refrigerator for up to 3 days. It’s best enjoyed fresh.

Can I freeze coconut jelly?

Freezing is not recommended as it can alter the texture, making it less pleasant upon thawing.

What can I use if I don’t have molds?

You can use any shallow dish or container and cut the jelly into cubes once set.

Can I make a layered coconut jelly?

Yes, by allowing each layer to set before adding the next, you can create a visually appealing layered dessert.

Conclusion

Coconut jelly is a delightful dessert that combines simplicity with versatility. Whether you’re seeking a light treat to cool down on a warm day or a unique addition to your dessert repertoire, this recipe offers a satisfying solution. With options to customize flavors and adapt to dietary preferences, coconut jelly is sure to become a favorite.

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