Heat coconut mixture. In a medium saucepan, mix together the coconut water, coconut milk, milk, salt, and sugar on medium heat until the sugar dissolves and the mixture is hot and reaches a gentle simmer along the edges. Do not boil! To make the top layer of the coconut jelly, you dissolve 100g of sugar mixed with 3g of jelly powder into 250ml of water (you can use coconut cream instead of water if you want). You also pour the mixture slowly and stir well to avoid clumping. Then you put a pinch of salt and boil the mixture. When you cook, remember to stir constantly. Kem Chuối (Banana and Coconut Ice Cream)– These creamy ice cream bars go hand-in-hand with Thạch Dừa as two of the best ways to cool down in scorching heat. Once the jelly has cooled, close the lid and store in the refrigerator for three to six hours. Finally, enjoy it. In summary, while both are derived from the coconut palm tree, the jelly coconuts are immature, sweet with a lot of jelly like liquid inside and a green outer shell. While mature coconuts have a hard brown shell, tougher and fleshier meat inside and are more versatile in the kitchen. How to Eat Young Coconut

When pouring, the mixture is not too hot, just warm. You pour the inner layer of jelly first, leaving a 1cm gap at the top. Bloom the gelatin. In a small bowl, add 1/4 cup of cold water. Then sprinkle the gelatin on top of the water, gently stir and let it absorb the water for about 5 minutes.

Ingredients

In terms of taste and texture, mature coconuts are more versatile and can be used in many different ways in cooking. A soft jelly coconut, on the other hand, is best enjoyed fresh and has limited uses in the kitchen.

In this easy recipe, we only need 2 cups of coconut milk, ½cupof cornstarch, ¼cup of sugar, and ½cup shredded coconutto make jiggly and delicious coconut jelly. You can optionally add 2tbsps of freeze dried strawberry powderto make strawberry flavor coconut jelly.Melo Melo is a dessert business in Southern California that pioneered this treat, and I couldn’t wait to try to make my own. Add in the bloomed gelatin and stir until it is fully melted, be sure the mixture is warm but not simmering.

Scoop out the white pulp with a spoon from the inside of the coconut then place inside of a clean blender. You don’t have to cut the pulp into pieces because it’s not so hard as the dried and matured version but if you prefer to cut them in pieces then go ahead. Leave it in the fridge until just before serving. Thạch Dừa is a great Summer dessert, which is ideally eaten cold. Make sure it's served right out of the fridge! Once the fruit is tender, take off the heat; if you like, reserve a handful of pineapple to set in the jelly later. Blitz the mix until completely smooth, then measure it in a jug – you need 480-500ml. Transfer the mixture into the greased container, and let it cool to room temperature. Cover the surface of the coconut jelly with plastic wrap, making sure it touches the surface to prevent a dry skin from forming. Place the container in the refrigerator to chill for at least 4 hoursor overnight. To get to the coconut jelly inside, you’ll then have to chop the coconut in two. You do this by chopping it right down the middle. You can then enjoy the creamy sweetness of the coconut gel by scooping it out with a spoon.

📖 Recipe

Leave to cool slightly, then pour on top of the set coconut jelly, adding the reserved chunks of pineapple, if using. Put in the fridge for four to six hours, until set. So, there you have it! Coconut jelly does have its good points – it is low in fat and calories and contains plenty of fiber. Nevertheless, it can necessarily be classified as a health food since it is rather high in sugar. Still, you should be able to enjoy it every now and then without feeling guilty. Once the coconut jelly has set, make the pineapple jelly. Put the pineapple, water, sugar, lemon juice, lime zest and juice into a saucepan and bring to a simmer. Cook until the pineapple is tender and a knife meets no resistance – a medium-ripe pineapple can take up to 40 minutes to reach this point.