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Coconut jelly is a delightful and refreshing treat that is enjoyed by people of all ages. Made from the flesh and water of coconuts, this jelly is not only delicious but also packed with various health benefits. If you’re interested in making your very own coconut jelly at home, look no further! In this article, we will explore five easy-to-follow methods that will result in mouthwatering and cool coconut jelly. Whether you’re hosting a summer party or simply want to indulge in a sweet sensation, these recipes are guaranteed to impress and satisfy your coconut cravings. So, let’s dive in and discover the secrets to creating delectable, homemade coconut jelly that will leave you longing for more!
Coconut jelly or coconut jelly is a cool dessert that many people love, especially on hot days. In today’s article, Cfis.edu.vn will guide you in 5 ways to make delicious, cool but very simple coconut jelly.
Whole fruit young coconut jelly
5 Minutes Processing
25 Minutes For
Ingredients for making young coconut jelly
- 2 fresh coconuts, peeled (about 1.3 liters of coconut water)
- 1 pack of jelly powder (10g)
- 200ml coconut milk
- 200g granulated sugar or rock sugar
- Tools: Brass, pot, spoon,…
How to make young coconut jelly
Step 1Coconut processing
First, you use a knife to cut the top of the coconut to make a long cut. Next, you put the tip of the knife into the cut line you just created and slowly lift the top of the coconut.
After chopping, pour all the coconut water into a bowl . Do the same for the remaining coconut.
Step 2Mix the jelly powder mixture
You put all the 10g jelly powder and 200g sugar into a bowl of coconut water and stir well to dissolve the sugar.
Step 3Cook a mixture of coconut jelly
You put the coconut jelly powder mixture into the pot and proceed to cook on high heat. While cooking, remember to stir gently with a spoon often so that the jelly does not clump.
When the coconut jelly mixture boils, remove the foam and continue to boil for about 1 minute , then turn off the heat.
Step 4Pour the jelly into the coconut and cook the jelly with coconut milk
You divide the cooked jelly mixture into 2 parts:
- The first part of the jelly : You put it in a large mug and pour in 2 prepared coconuts. Be careful not to overfill the coconut.
- The second part of the jelly : You keep about 300ml of the jelly mixture in the pot and continue to cook on low heat. Next, you put 200ml of coconut milk into the pot and stir well to mix the coconut milk and jelly. Keep the heat low so that the mixture doesn’t thicken.
Step 5Complete the young coconut jelly
You use your hand to press on the surface of the jelly in the coconut, if it is crowded, then slowly add the coconut jelly so that the jelly does not separate. You let it cool and put the coconut in the refrigerator for about 1-2 hours to enjoy.
Young coconut jelly poured in coconut will have a layer of sweet jelly combined with a layer of greasy milky white jelly. Eating young coconut jelly on a hot day is extremely delicious.
Cheese coconut jelly
10 Minutes Processing
15 Minutes For
Ingredients for making cheese coconut jelly
- 10g jelly powder
- 800ml fresh coconut water
- 200g granulated sugar
- 2 pieces of copra
- 1 box of laughing cow cheese
- Tools: Knife, pot, jelly mold, …
How to make cheese coconut jelly
Step 1Process materials
After buying copra, please wash it briefly with clean water, then continue to wash it again with boiling water and let it cool. After the copra has cooled, you cut it into bite-sized pieces.
You put the cut coconut fiber into the boxes of the jelly making mold and then add 1 laughing cow cheese to each box. Next, take a bowl and add 10g of jelly powder and 200g of granulated sugar and mix well.
Step 2Cook jelly powder with coconut water
You put 800ml of fresh coconut water and the mixed jelly powder into the pot and proceed to cook on medium heat. Just cook and stir until the mixture boils, then turn off the heat.
Step 3Pour the cooked jelly mixture into the mold
After the jelly mixture has cooled down, pour it into a mold that already has coconut and cheese. Next, you put the jelly mold in the refrigerator for about 1-2 hours.
When eating cheese coconut jelly, you will feel the cool taste of coconut water and the greasy taste of cheese combined with delicious chewy coconut fibers. This is truly my favorite summer snack.
Coconut jelly with flan
15 Minutes Processing
30 Minutes For
Ingredients for making flan cake coconut jelly
The jelly part
- 2.8 liters of fresh coconut water (about 4-5 coconuts)
- Young coconut rice of 2 coconuts
- 18g flexible jelly powder
- 250g granulated sugar
- 20g granulated sugar
- 1 teaspoon jelly powder
- 3 laughing cow cheese
- 40g condensed milk
- 3 egg yolks
- 350ml fresh milk without sugar
- 60g whipping cream
- Vanilla flavor
How to make coconut jelly with flan
Step 1Preliminary processing of copra
You wash the copra with clean water and then slice it to taste. Next, you boil water with a little salt and then blanch the shredded coconut in boiling water and drain.
Step 2Mix the flan
First, you put 3 balls of laughing cow cheese into the pot and then spread it smooth. Next, you in turn add to the pot 40g condensed milk, 3 egg yolks, 350ml fresh milk without sugar. You stir the mixture until the ingredients are evenly combined.
Step 3Cook the flan
First, you put in a cup of 1 teaspoon of jelly powder with 20g of sugar, then mix well. Next, heat the flan mixture on medium heat . You just cook and stir for about 1 minute, then add the jelly mixture to the pot.
You continue to cook until the mixture boils and has a light consistency, then add 60g whipping cream . You stir the mixture for about 1-2 minutes , then turn off the heat, then add ¼ tablespoon vanilla and stir again.
Finally, you pour the mixture into the mold, let it cool and put it in the refrigerator for about 15 minutes.
Step 4Cook coconut jelly
You put in the pot 2.8 liters of coconut water, 18g of jelly powder, 250g of sugar and stir well. You heat the mixture pot on high heat until it boils, then reduce the heat to low and cook for another 3-4 minutes, then turn off the heat.
Step 5Pour the jelly into the mold
First, you take the cheese flan in the refrigerator and then cut it into bite-sized squares. You put in a mold a layer of coconut jelly about 0.5 cm thick . When the surface of the jelly has just frozen, add the cheese flan.
Then, you pour the second layer of jelly into the mold so that it just covers the cheese and then quickly add the coconut rice . You pour the last layer of jelly into the mold so that the coconut rice is submerged.
Coconut jelly filled with flan has a part of jelly that is both tough and flexible with the cool taste of coconut water, combined with a delicious soft cheese flan filling.
Coconut jelly with butterfly pea flower
15 Minutes Processing
15 Minutes For
Ingredients for making butterfly pea flower coconut jelly
- 5g flexible jelly powder
- 1 fresh coconut
- 10 butterfly pea flowers
- 150g rock sugar
How to make butterfly pea flower coconut jelly
Step 1Process materials
After buying fresh coconut, you cut it out to get the water and use a spoon to scrape the coconut meat. Copra you wash with clean water and then use scissors to cut into small pieces to eat.
Step 2Mix the jelly powder
You mix 5g of jelly powder with 150 alum sugar in a large bowl, then pour in all the coconut water and stir the mixture until the sugar dissolves.
Step 3Cook coconut jelly with beans and flowers
You use a sieve to filter the coconut jelly powder mixture into the pot and then proceed to boil over high heat. When the mixture boils, add 10 butterfly pea flowers to the pot and continue to cook.
When the mixture has achieved the desired color, take out all the butterfly pea flowers and add the prepared copra into the pot . You continue to boil the jelly mixture until it boils again, then turn off the heat.
Step 4Put the jelly into the mold
You put the jelly mixture into the prepared mold. When the jelly is a bit frozen, use a spoon to push the copra pieces to the bottom of the mold to avoid the copra floating on the surface.
Finally, you put the jelly in the refrigerator for about 1 hour . When enjoying, cut the jelly into bite-sized pieces.
Pieces of coconut jelly with butterfly pea flowers have extremely eye-catching colors. Crispy coconut jelly is both smooth and in the same delicious chewy coconut pulp that makes you eat forever.
Coconut jelly with pandan leaves
5 Minutes Processing
30 Minutes For
Ingredients for making coconut jelly with pandan leaves
- 15g flexible jelly powder
- 600ml fresh coconut water
- 200ml pandan leaf juice
- 200ml coconut milk
- 1 pack of fresh milk without sugar
- 150g sugar
How to make pandan coconut jelly
Step 1Cook pineapple jelly
First, you put in a cup of 50g sugar and 5g jelly powder and mix well. Next, you put 300ml of coconut water into the pot and then add a cup of mixed jelly powder. Stir the mixture well and put it on the stove over medium heat .
When the mixture boils, add 200ml of pandan leaf juice to the pot, stir well and continue to boil until boiling again, then turn off the heat. You let the mixture cool down, then pour it into the mold and when the jelly is frozen, you cut it into bite-sized squares.
Step 2Cook fresh milk coconut jelly
First, mix 100g of sugar and 10g of jelly powder in a bowl. Then, you put the pot on the stove and put 300ml of coconut water, 200ml of unsweetened fresh milk and jelly powder in the cup. You stir the mixture and cook with medium heat until the mixture boils, then turn off the heat.
Step 3Complete the pandan coconut jelly
You pour a layer of fresh coconut jelly into the mold and wait for this layer of jelly to be slightly frozen, then add the cut pandan jelly . You pour the second layer of fresh coconut jelly , wait for it to freeze and add pandan jelly.
Finally, you pour the 3rd layer of fresh coconut jelly and you’re done. To freeze the jelly quickly and eat better, put it in the refrigerator.
Coconut jelly with pandan leaves is both fragrant and fatty, eat it all the time without getting bored. The sweet taste and pineapple flavor of the pandan jelly combined with the greasy, milky flavor of the fresh jelly make this dish indescribably delicious.
Above are 5 ways to make delicious, cool, easy-to-make coconut jelly at home that Cfis.edu.vn wants to send to you, in addition, you can make variations with delicious condensed milk coconut jelly. In this hot weather, there is nothing better than enjoying a piece of coconut jelly. What are you waiting for, try it now!
In conclusion, making delicious, cool, and easy-to-make coconut jelly at home is an accessible and enjoyable experience. By following these five simple ways, anyone can create a delightful dessert that is loved by all. Experimenting with different flavors, textures, and presentations allows for personalized creations that cater to individual preferences. Whether it’s adding fresh fruits, combining various juices, or creating layered patterns, the versatility of coconut jelly ensures endless possibilities. Moreover, making coconut jelly at home provides a healthier alternative to store-bought versions, as it allows control over the quality and quantity of ingredients used. So, whip up a batch of coconut jelly today and indulge in this refreshing treat that will surely satisfy your taste buds.
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