Kim and Suong's Coconut Jelly

Prep time: 1 hour (+setting)
Cook time: 30 mins
Serves: 6

Ingredients

Fresh lychees and sliced jackfruit, to serve

Fresh mint, to garnish

Coconut Jelly Layer 1

8 ½ gelatine leaves (gold strength)

4 fresh young coconut, juice filtered & meat finely chopped

 1 litre coconut water

2 tbs caster sugar

Coconut Jelly Layer 2

425ml coconut milk

425ml coconut juice

100g caster sugar

25g powdered agar agar

Coconut Sauce

400g can coconut cream

2 tbs caster sugar

1 tsp salt

Method

1. To make coconut jelly layer 1, soak gelatine leaves in cold water to soften. 

2. Stir remaining ingredients in a saucepan over low heat until sugar dissolves. Stir in softened gelatine leaves. Pour into a shallow lamington pan. Cool to room temperature. Refrigerate until set. 

3. To make coconut jelly layer 2, stir coconut milk, coconut juice and sugar in a saucepan over low heat until sugar dissolves. Stir in agar agar and bring to a boil.  Simmer for 10 minutes. Pour into a shallow lamington pan. Cool to room temperature. Refrigerate until set. 

4. To make coconut sauce, stir all ingredients in a saucepan over medium heat until sugar dissolves. Cool. 

5. Invert jellies out of their pans onto a cutting board. Cut into squares. Stack a square of each different jelly onto serving plates. Serve with coconut sauce, lychees and jackfruit. Garnish with mint. 

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