COCONUT JELLY CHINESE RECIPES

Steps:

• In a small pot, over medium heat, add the sweetened coconut beverage, coconut milk, water and sugar. Give the mixture a few whisks.
• Gradually add the gelatin powder, in batches, and stir continuously. It is critical that you keep stirring to avoid the gelatin powder from clumping.
• Stir the mixture until hot (when you see bubbles forming around the edges).
• Pour the mixture into a dish, through a sieve.
• Add optional fruits into the mixture.
• Allow to cool, cover with plastic wrap and refrigerate overnight.
• Remove from refrigerator, then run a knife along the edges and invert the dish onto a flat surface.
• Cut into pieces, plate and serve cold.

Steps:

• Break coconut shells with a hammer or the back of a heavy cleaver; collect coconut water in a saucepan. Pry flesh from the shell with a strong knife. Peel off any skin with a vegetable peeler. Slice flesh.
• Add sugar and pandan leaf to the saucepan of coconut water. Heat over medium heat. Add agar-agar powder and stir until dissolved. Stir in sliced coconut flesh.
• Remove mixture from heat and scoop out pandan leaf. Pour into individual cups or ramekins. Cool to room temperature, 15 to 20 minutes. Refrigerate until set, about 30 minutes. Serve chilled.