Chinese Coconut Jelly Recipe

Keto Coconut Cream Jelly Keto 4 Asians Australian …

WEBFeb 23, 2019 · Ingredients. 3 tbsp gelatin. 200 mL water filtered room temperature water. 1 can coconut cream. 300 mL coconut milk I use …

1. Mix the 3 tablespoons of gelatin powder with the 200mL water. Best way to do this is sprinkling the gelatin powder on top of the jug of water. Use a large jug which is heat proof as you will add the coconut mixture to this jug later. I used a large 1 litre sized Pyrex jug.Set this aside.
2. In a saucepan pour in the can of coconut cream and add an extra 300mL of coconut milk (or if you want just use another can of coconut milk. I happen to have coconut milk in a carton so used that. Add the 3 tablespoons of xylitol or whatever sweetener you happened to be using.
3. Turn on the heat and stir and keep stirring the coconut cream and milk mixture. You want to stir it so that the xylitol melts and mixes in with the cream and milk. And if you happened to be using sweetener I would still heat it up as otherwise the gelatin may not separate enough.
4. Turn off the heat. Pour the coconut cream and milk mixture into the jug with the gelatin. And stir so there are no lumpy bits. You could have put the gelatin mixture into the saucepan but I prefer having the jug's spout to use that to pour in to my mould... which takes us to the next step...

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Coconut Jelly (Dairy Free Melo Melo Copycat) Nom Nom Paleo®

WEBMar 22, 2022 · Pour ¼ cup of the coconut water into a small bowl. Add the gelatin and whisk until well-incorporated. Set aside to let the gelatin bloom and rehydrate. In a small …

Rating: 4.8/5(109)

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Spicy Chai Coconut Jelly Healthy World Cuisine

WEBOct 31, 2022 · Add coconut milk, chai spices (cardamom, ginger, cinnamon, and star anise), sugar, salt, vanilla and bloomed gelatin into a …

1. In a small bowl add the cold water and unflavored gelatin, stir and set aside for 1 minute. Do not let it set to long as first it will turn into an applesauce consistency and then into solid. You want to work with it while it is in an applesauce consistency.
2. In a sauce pan, add the coconut milk, cardamom pods, cinnamon sticks, anise seeds, ginger, sugar or sugar alternative and stir. Add the liquefied (applesauce consistency) gelatin to the spiced coconut milk and heat over medium heat for about 15 minutes until the essence of the spices are fragrant. Taste and adjust sweetness to your liking. (If you like the effect of cinnamon speckles in your dessert, sprinkle about 1/4 teaspoon and stir well. Optional)
3. Allow to cool. Poor into individual serving cups and refrigerate for about 4 hours. Your Spicy Chai Coconut Jelly will turn into a jello dessert.
4. Just before serving garnish with pomegranate seeds. Enjoy!

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