Coconut Jelly - Easiest Coconut Milk Dessert! [椰子冻]

автор Souped Up Recipes   11 мес. назад

This coconut jelly recipe is full of the creaminess of the coconut. It is sweet, cool, refreshing. So perfect for the summer. You can be very creative with it, you can make some coconut pudding cups with different fruits. They taste amazing.
Invite your friends and impress them with this amazing tropical dim sum. You gonna get a lot of compliments.

- 20 grams of gelatin powder [Amazon buying choice:]
Or 2 and 1/4 tsp of agar-agar powder [Amazon buying choice:]
- 400 ml coconut cream
- 200 ml milk
- 100 ml whipping cream
- 60 grams of sugar
- 30 grams of finely shredded coconut [Amazon buying choice:]

- 0.72 ounces of gelatin powder
or 2 and 1/4 tsp of agar-agar powder
- 13.5 oz of coconut cream
- 6.8 oz of milk
- 3.4 oz of whipping cream
- 4 tbsp of sugar
- 1/4 cup of finely shredded coconut

- First, we need to soak the gelatin powder into 1/3 cup of cold water for about 5 minutes. Do not throw it into the hot water or else it will clump up and will be really hard to get it dissolved.
- While waiting, let’s get the liquid ready. Pour in 200 ml of milk, 400 ml of coconut cream, 100 ml of whipping cream into the pot.
- Add some sugar and a pinch of salt.
- Also, add in the gelatin. Turn the heat to medium, stir it until dissolved.
- When it comes to a boil, turn off the heat immediately. Transfer it into a container.
- Let it go through a fine sieve just in case there is still some gelatin that is not fully combined.
- If there is extra, you can make some jelly cups with different fruits=)
- let them cool down a little bit then Cover it. Let it sit in the refrigerator overnight.
- Next day, Use a sharp knife, separate the edge. Flip it over with the cutting board. Cut it into the shape you like. Coat it with finely shredded coconut
- You can enjoy this delicious coconut dessert.

A popular dessert in the Philippines which is relatively easy to prepare. It is made primarily with coconut milk and cornflour or cornstarch.

Read the full recipe:

So excited to share with you the traditional recipe that inspired my wildly popular Mango Coconut Jelly Cubes recipe! In this dessert, there are two layers representing two different life stages of the coconut: coconut water from a young coconut, and coconut milk from a mature one. Perfumed with aromatic pandan leaf, the combination is wonderfully refreshing and reminds me of home every time. It is very easy to do as well, and you can speed it up significantly by making only 2 layers instead of 5 like I did! Got questions about agar agar? Check out this FAQ video: Mango Coconut Jelly Cubes: For full written recipes: GEAR, TOOLS, INGREDIENTS I USE: MY COOKBOOK: Connect with me: To donate:

Beautiful Watermelon Dessert Recipe: MAKE IT A GREAT WEEK t-shirts & mug: This is perfect for #watermelonday Subscribe on youtube: VIP club subscribe by email: How To Cook That Channel: Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. Join me for creative cakes, chocolate & desserts, new video every Friday. VIP club subscribe by email: Subscribe on youtube: Watermelon dessert recipe details: Youtube Channel: Google Plus: Facebook: Twitter: Instagram: Pinterest: More videos by Ann: CHOCOLATE TUTORIALS: DESSERT RECIPES: CAKE DECORATING LESSONS: BAKE MACARONS & CAKE POPS: Business enquiries only: business [at] MUSIC BY: SET SAIL used with permission, check out their other songs on iTunes... SEND MAIL TO: Ann Reardon PO Box 202 Chirnside Park LPO Australia 3116

This ain't your mama's "fruit cake"! This light and refreshing beauty is an absolute showstopper, and nothing says "summer treats" more than these gorgeous cubes of fruit-embedded jelly. The coconut layer adds an extra tropical flare! The fruit combination I used: mango, papaya, pineapple, lychee, kiwi and blueberries, is a winning combination, but you can really be creative with it. You can have colour themes for your cake too: red, purples, oranges... RECIPE FOOTNOTES: Watch this before you make it! COCONUT JELLY DUO RECIPE: WRITTEN RECIPE: LOVE THE SHOW? Support us on Patreon and become part of the HTK team! MY COOKBOOK: GEAR, TOOLS, INGREDIENTS I USE: CONNECT WITH ME! About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at

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