Coconut Jelly Dessert
- Yield 6 servings
- Prep 5 minutes
- Cook 15 minutes
Coconut Jelly Dessert sits in the Desserts section of Regbie. The card serves 6 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 cup coconut water, divided (the cook like Taste Nirvana brand in the glass bottle)
- 2½ teaspoons unflavored gelatin powder
- 2½ cups full-fat coconut milk, the cook like Aroy-D brand in the tetrapak or Native Forest Simple Organic coconut milk
- ¼ cup honey, light colored (or use ⅓ cup liquid allulose to make it keto)
- ½ teaspoon vanilla extract
- 1½ cups sliced fresh fruit, skippable
Method
Tip ¼ cup of the coconut water into a small bowl. Tip in the gelatin and whisk until well-incorporated. Keep nearby to let the gelatin bloom and rehydrate.
In a small saucepan, combine the remaining coconut water, coconut milk, and honey. Warm the coconut mixture over a medium burner, stirring frequently until the honey is dissolved and the coconut milk is hot but not boiling.
Lift the pan from the heat and whisk in the reserved hydrated gelatin and vanilla, making sure there are no lumps.
Tip the mixture through a fine mesh sieve into a liquid measuring cup to catch any unmelted lumps of gelatin or honey. Skim off any bubbles on the surface with a fine mesh strainer.
Then, evenly divide the coconut milk mixture into 6 small (6-ounce) glass jars.
Chill the jars in the fridge for 1 hour uncovered and then add the lids and chill until solid, about 4 hours. When you are ready to serve, top with fresh fruit if desired!
Store the coconut jelly in sealed containers in the fridge for up to 3 days.
Kitchen notes
- Quality matters!
- Buy the best coconut milk and coconut water you can find because your coconut jelly will only be as creamy and coconut-y as ones you select.
- The cook’ve shared a reliable brands in the ingredients section.
