Coconut Jelly

This recipe for Coconut Jelly is a simple and luxurious dessert with only 3 ingredients. It's rich, wobbly and jiggly, with an enticing coconut flavor.

Course Dessert, Dim Sum

Cuisine Asian, Chinese

Prep Time 5

Cook Time 10

Chilling Time 2

Total Time 2 15

Servings

Calories 157kcal

Author Michelle

Ingredients

1 can (400ml) full-fat coconut milk divided
2 ½ teaspoon gelatin powder
40 g yellow rock sugar or to taste

Instructions

Remove about 40ml coconut milk and sprinkle gelatin powder evenly over the top. Let it sit for 5 minutes to bloom the gelatin powder.
Combine remaining 360ml coconut milk and rock sugar into a small saucepan.
Turn the heat onto medium-low, whisking while the coconut milk mixture gently heats up, but taking care not to boil the mixture.
Add the gelatin-coconut milk mixture into the heated coconut milk and continue whisking to dissolve the gelatin.
Once the gelatin and sugar have dissolved, remove from heat.
Pour the mixture into a glass container.
Tip: to prevent the coconut fat from separating from the coconut water, give the mixture a stir every few minutes while it is cooling. If you like the 2-layer jelly, you can skip this step.
Once it is almost set, chill in the fridge for at least 4 hours or overnight.
To release, warm the container's exterior with a little hot water (let it sit for about 5 minutes).
Run a thin sharp knife over the edges to release the jelly.
Cut and serve as desired.

Nutrition