SOFT JELLY COCONUT RECIPES

Steps:

• Bring water to a boil.
• Mix agar agar with cold water before adding to boiling water.
• Mix agar agar solution in boiling water.
• Let cook for 5 minutes.
• Add sugar and cook till dissolved.
• Add coconut milk and vanilla.
• Cook 5 minutes.
• Pour in dish and cool in refrigerator.
• It will form two layer( a clear layer and a white layer).

Steps:

• For the macaroons

  Preheat oven to 150C. Grease two oven trays and line them with baking paper. Process the hazelnuts until finely ground. Beat the egg whites in a large bowl with an electric mixer until soft peaks form.

  Gradually add the sugar, beating until it is fully dissolved. Stir in the vanilla, sifted flour, cocoa, coconut and ground hazelnuts. Drop rounded tablespoons of mixture on to the trays five centimetres apart. Bake for about 25 minutes, then cool on trays. Keep in an air-tight container until needed.

  For the coconut jelly

  Heat the coconut milk over a medium heat; don't let it come to the boil. While it is heating, add the sugar and stir until it has dissolved. Soak the gelatin in cold water until it is soft. Take the coconut milk off the heat and let it cool slightly. Remove the gelatin from the water and squeeze out any excess water. Add the gelatin to the warm milk and stir well but don't aerate too much. Pour into a square glass dish and set in the fridge for four hours before using.

  For soft chocolate

  Heat the milk and cream in a heavy-based saucepan until it is just about to simmer. Whisk the sugar with the yolks then add the warm cream. Return it all to the saucepan and stir over the heat until it thickens slightly and coats the back of a spoon.

  Take it off the heat, add the chocolate and sherry then stir until well combined. Before the mix cools too much, fold in the cream and pour into a plastic or glass dish measuring 20x20 centimetres. Cover and place in the fridge. Chill for an hour before using.

  
  To assemble

  Break two macaroons in half and put them in a glass or on a plate. Then place a dessert spoon in warm water, scoop a large spoonful from the soft chocolate and place it in the centre of the dish. Chop the jelly into rough two-centimetre cubes and drop them around the chocolate. Slice the banana. Slice the mint into thin strips. Place the banana around the other ingredients and sprinkle the mint over the dish.

  Tip: Once you open a bag of shredded coconut, keep it in the fridge to stop it going stale.