If you’re a fan of coconuts, you have to try this recipe. This homemade coconut jelly is so delightfully fresh, mildly sweet, and the texture utterly comforting. It gives off the luxury in its look, feel and texture! Think of it kind of like a panna cotta, but full of the taste of fresh coconuts. This recipe is simple, yet perfect for elegant gatherings and warm meet-ups. It feels refreshing after a heavy meal to taste something so light but thoroughly flavorful.
Coconut Jelly Pudding
Ingredients
- 400 ml coconut milk
- 250 ml water
- 100 gm sugar
- 10 gm agar-agar powder (or 1 tbsp)
- 50 gm grated coconut
- 2 tsp vanilla extract
- A pinch of salt
Remember: The texture isn’t quite like pudding or jello. It’s almost like soft tofu. It’s a little, only slightly firm and incredibly smooth.
Method
- In a small bowl, mix the agar-agar powder with 50 ml of water until it forms a lump-free paste. Set this aside.
- In a saucepan, combine the coconut milk and the remaining 200 ml of water. Heat this mixture on low flame, stirring occasionally to prevent it from sticking.
- Once the liquid is warm (but not boiling), add the sugar and a pinch of salt. Stir well until the sugar completely dissolves.
- This step is a bit tricky. So breathe and be patient. Slowly add the prepared agar-agar paste to the coconut milk mixture while continuously stirring. Ensure it’s fully dissolved to avoid clumps later on.
- Increase the heat to medium and cook the mixture for about 2-3 minutes until it slightly thickens. Keep stirring to avoid scorching.
- Turn off the heat and stir in the grated coconut and vanilla extract. Mix thoroughly to ensure even distribution.
- Pour the mixture into serving molds or a large dish. Allow it to cool for 15-20 minutes at room temperature.
- Once cooled, transfer the molds to the refrigerator. Let them chill for 4-6 hours. You need to check if the pudding is firm and jiggly.
- To unmold, run a knife gently around the edges and invert the pudding onto a plate. Serve chilled and enjoy the delicate coconut flavor with every bite!
Tips & Tricks
- This recipe will yield a lightly set jelly, so it’s best to serve it in individual portions rather than a large mold, as it won’t unmold easily. We are saving you the last moment of embarrassment.
- When heating the gelatin with the coconut water mixture, make sure to heat it gently and avoid boiling, as boiling can prevent the gelatin from setting properly.
- Don’t skip the straining step—it’s crucial for ensuring the sugar and gelatin dissolve completely. If you find any solids left in the strainer, simply return everything to the pot and heat again until fully dissolved.
- Most love pairing this jelly with mango and kiwi, but feel free to use papaya, bananas, or any other soft tropical fruits.
- For a fun twist, drizzle some chocolate sauce over the jelly, either as a substitute for fresh fruit or alongside it!
- Toast the grated coconut lightly before adding it for a nuttier flavor and crunch.
- For an impressive presentation, pour half the mixture into molds, let it set partially, and then layer it with a fruit jelly for a colorful twist.
- If you prefer a less sweet dessert, reduce the sugar to 80 gm , more or less. Adjust as per your taste.
- Cover the pudding with cling film touching the surface while refrigerating to avoid forming a skin.
You can store leftovers by covering them with plastic wrap and refrigerating them for up to three days. Please store in an airtight container while inside the refrigerator so as to maintain its silky feel. Also, the flavors are subtle and delicate. As you store your coconut jelly pudding, you want to keep the taste intact too.