Recipe Courtesy of Asian Food Network
Coconut Jelly
Cold jelly on a hot day. That’s good, but what’s better? Well, cold coconut strips in smooth sweet cubes, on a hot day. And more? It takes just 20 min, and serves six. But we say, have the whole plate to yourself, some things are best indulged alone.
- Difficulty: Easy
- Preparation: 10 min
- Cook: 10 min
- Clean up: min
- Steps: 2 steps
- 7 Ingredients
- Difficulty: Easy
- Steps: 2 steps
- 7 Ingredients
- Preparation: 10 min
- Cook: 10 min
- Clean up: min
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Instructions
1. 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
2. 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.
Plate and Serve!
Once set garnish with strip of fresh coconut
