Coconut Jelly

Name: Coconut Jelly
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Coconut milk; 100g Coconut meat; 2 tablets Gelatine Tablets; 1 tablespoon Rock sugar powder

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

It's about to fall into the fall, the weather is really hot, and the children at home always need some cold food to comfort them. My baby is over 5 years old. Although he can eat some ice cream, he should take care of his spleen and stomach, so he is generally not eaten if it is too cold, but the child is a child after all and likes these cold foods, so I made this coconut jelly for him. It only needs to be refrigerated, and it tastes cold. And children like jelly foods. They make it by themselves, fresh and without additives, so they can eat more at ease.

Ingredients

500g Coconut Milk
100g Coconut Meat
2 tablets Gelatine Tablets
1 tablespoon Rock Sugar Powder

Coconut Jelly

1. Take coconut juice from fresh coconut and scoop out the flesh from the cut lid

2. Use a wall breaker to beat the coconut milk and pulp into coconut milk, and then add a small spoonful of rock sugar powder. Use a small fire to heat to about 50 degrees, heating to 50 degrees is to better melt the gelatine tablets, but the temperature must not be higher than 60 degrees, otherwise it will affect the solidification effect of the gelatin tablets

3. Soak the gelatin tablets in ice water 20 minutes in advance until soft. Be sure to use ice water. If the water temperature is high, it will dissolve the gelatin tablets and affect the solidification.

4. Remove the soaked gelatine slices and put them into the coconut milk at about 50 degrees, stir well until it is completely melted

5. Then pour it into the coconut shell, the pulp is retained, and the coconut aroma of the jelly will be more intense

6. It will solidify in the refrigerator for half a day, and you can sprinkle some crunchy coconut diced on it, which will make the taste richer.

7. Because coconut pulp contains relatively light oil, the pulp floats up during the solidification process, and the top layer is white.

8. The coconut underneath has a lot of content and looks transparent.

Tips:
I put a small spoonful of rock sugar powder, which is not very sweet, and the coconut fragrance is more prominent. You can put more if you like sweet ones. Rock sugar powder can also be replaced with white sugar.