If you haven’t noticed, I LOVE dim sum and Chinese (mainly Cantonese) desserts! I’ve shared recipes for Steamed Spare Ribs with Black Beans, Bak Tong Gou and Water Chestnut Cake, all extremely popular choices amongst the Chinese community. I’m not going to stop without sharing my recipe to one of my all-time childhood favorites: COCONUT JELLY or 椰汁糕. As kids, my cousin Cindy and I would have eyes of a hawk when dim sum with our families nears its end, in search for the dessert cart that is housing our coconut jelly. I’ve been testing out various ingredients to create my own version of this childhood favorite and am happy to share with you my recipe, using a coconut beverage by Pacific Foods.
What is Coconut Jelly?
Coconut jelly is a refreshing, slightly sweet Cantonese dessert that is commonly served in dim sum restaurants. Made from a mixture of coconut milk, sugar, and a gelatin agent, it is set into a jelly-like consistency then cubed for diners. Coconut jelly has a smooth, firm and slightly jiggly texture. They are sometimes garnished with pieces of fresh fruit, such as mango, and occasionally topped with coconut shavings or flakes. Because they are served chilled, coconut jelly is a popular choice during hot summer days!
I’ve made multiple versions of coconut jelly using my recipe below and have added small mango chunks for color contrast and better presentation!
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Coconut Jelly Recipe (椰汁糕)
Ingredients
- 200 g sweetened coconut beverage (See Note 1 below)
- 165 mL coconut milk (See Note 2 below)
- 100 g water
- 20 g sugar
- 20 g gelatin powder
Instructions
- 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.
Video
Notes
- I used this “Coconut Plant-based Beverage (Barista Series)” by Pacific Foods. It has 8g of added sugar per serving. As a result, I only added 20g of sugar into this recipe. If you are using an unsweetened coconut beverage or another milk alternative, add more sugar, to taste.
- I found these smaller cans (165mL) of coconut milk at my Asian supermarket. If you cannot find these, measure out 165g.
