Coconut milk jelly

Malaysian coconut milk jelly recipe

250 ml of water
400-500 ml of fat coconut milk*
50-100 g of coconut sugar or any other sweetener
25-35 g of gelatin

*you can also use regular milk or mix 250 ml of coconut milk and 250 ml of almond milk

Coconut milk jelly
  • Bring water to a boil, make a small fire, add sugar and stir until it melts
  • Add gelatin to the sugar syrup, mix thoroughly
  • Pour all the milk into the mixture and quickly mix everything again.
  • The mixture should be jelly-like in consistency, if not, add a little more gelatin and mix again
  • Remove the milk mixture from the heat, stir it a little to cool it to an acceptable temperature
  • Pour the jelly into silicone molds (or into ordinary glasses made of thick glass, and put pieces of your favorite fruit on the bottom) and refrigerate until completely solidified
  • Serve, of course, cold. Garnish with mint or grated chocolate
And another similar dessert option

400 ml of any vegetable milk
200 ml of heavy cream or mix with water dry coconut cream from MASALE
50 g sugar
25 g gelatin

  • Mix the milk, heavy cream and sugar in a small saucepan
  • Heat the milk mixture over the lowest heat until the sugar dissolves, but do not boil
  • Add the gelatin and mix again until completely dissolved
  • Pour the mixture into any container or mold* and refrigerate for at least 4 hours

*We took an ordinary glass baking dish, lined it with film and poured the jelly directly there, and then cut it into pieces. And again, you can pour bright ones on the bottom pieces of canned mango or pineapple – for the joy of children and for yourself pleasure


Coconut milk jelly
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