Coconut Jelly Recipe (椰汁糕)
This is my take on a childhood favorite: the cold and refreshing coconut jelly dim sum dessert! Feel free to add your favorite tropical fruits for a boost in flavor!
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.