Coconut Jelly
HB-0636 · Hand-built original · Micronesian
Cool, wobbly and gently sweet, Coconut Jelly is one of the simplest ways to taste the tropics of the Pacific. Made from little more than creamy coconut milk and a setting agent, it firms up in the fridge into a silky dessert that slips down beautifully on a warm afternoon. There is no baking, no fuss and barely any washing up. Just pure island flavour in a handful of steps.
MicronesianDessert1–2 servings630 kcalGluten-freeEgg-freeDiabeticLow-SodiumHigh FiberRenal
Main ingredient: milk
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Servings:1quantities adjust to match
Ingredients
- 1 cup coconut milk
- 2 tablespoons agar-agar powder or 2 tablespoons powdered gelatin
- 2 tablespoons granulated sugar, or to taste
- 1 teaspoon vanilla extract, optional
- Pinch of salt
Method
- Pour the coconut milk into a small saucepan and whisk in the agar-agar or gelatin, sugar, and salt. Let stand for 5 minutes to hydrate.
- Heat over medium heat, stirring constantly, until the mixture comes to a gentle boil and the setting agent and sugar dissolve completely, about 3 to 4 minutes. Do not let it boil hard if using gelatin; remove it from the heat as soon as it dissolves.
- Remove from the heat and stir in the vanilla if using.
- Pour into small molds, ramekins, or a shallow dish and let cool to room temperature.
- Refrigerate for at least 2 hours, until firm and set.
- Unmold onto plates or cut into cubes if set in a dish, and serve chilled.
Nutrition (per serving, where published)
630 kcalCalories
5.2 gProtein
38 gCarbs
54 gFat
47.8 gSaturates
5 gFibre
8.2 gSugars
35 mgSodium
0 mgCholesterol
602 mgPotassium
37 mgCalcium
3.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data