Coconut water feels like “Manna Dew” or the nectar of the Gods especially when you’re thirsty or dehydrated. Packed with nutrients in liquid form, coconut water is a great ingredient to any dessert that needs some kind of water or juice in it. If used alongside other coconut products like coconut milk and pulp or flakes, you get a wholesome dessert that is nutritious and extremely refreshing on one of those hot summer days when you don’t want something light.
1. Coconut jelly (Thạch Dừa)
Ingredients
- 2 ½ agar agar
- 100 gm sugar
- 1-2 fresh coconuts
- 475 ml coconut water
- 475 ml coconut soda
- 180 ml coconut milk
- 60 gm sliced coconut
Instructions
- Use the back of a heavy knife or cleaver to hit around the coconut and keep hitting and turning until the coconut splits open.
- Pour out and strain the juice and then cut the coconut into small pieces. If using coconut juice with pieces, skip this step.
- In a small pot mix the agar agar, coconut water and coconut soda and let this sit for 5 minutes before stirring. Slowly stir in the sugar until fully dissolved.
- Bring to a boil for 4-5 minutes, and keep stirring the whole time. Scoop out 1 cup of the coconut mixture and set it aside. Remove the pot from heat and add in the coconut pieces. Pour the remaining clear mixture into a mould, put it in the fridge and let it set until slightly sticky to the touch (takes about 18-20 minutes).
- Mix coconut milk with the 1 cup coconut mixture you had set aside earlier. Bring to a boil for 2-3 minutes then simmer on low heat until the clear layer is ready.
- Gently spoon this over the clear layer, then put it in the fridge to set for 2-3 hours. Cut this into desired shapes.
Coconut Pudding
Ingredients
First Layer
- 240 ml coconut water
- 50 gm sugar
- 3 gm agar-agar
Second layer
- 240 ml coconut water
- 240 ml thick coconut milk
- 80 ml sweetened condensed milk
- 10 gm cornflour or cornstarch
Instructions
- Prepare the first layer using fresh, sweet coconut water.
- Heat the coconut water for the first layer in a pan. In another pan, melt the agar-agar with a small amount of water over low heat.
- Add sugar to the heated coconut water and mix well. Once the mixture begins to boil, add the dissolved agar-agar by straining it into this mixture and combine thoroughly. Cook for 1 minute, then remove from heat.
- Transfer this mixture to a pudding tray or mould right away then refrigerate it for 2 hours; the gelatin will set during this time and turn jiggly.
- Once the pudding has set, after these two hours, cut it into small cubes and keep it refrigerated until the next layer is being prepared.
- For the second layer, boil the coconut milk and coconut water over medium to low heat. Add the sweetened condensed milk and mix well.
- Once the mixture turns hot, add a mixture of cornflour or cornstarch mixed with a small amount of water, and allow it to boil. It will soon start to thicken.
- Remove from heat at once, when the mixture is slightly thickened.
- Transfer this mixture to the pudding tray (from before) and allow it to cool slightly. Then, add the prepared coconut water cubes from the fridge and combine again.
- You can serve immediately or chill and serve in individual serving cups.
Coconut Water Granita
Ingredients
- 1 litre of fresh coconut water
- 50 gm fine sugar
for garnish: sliced strawberries, toasted unsweetened coconut flakes
Instructions
- Grab a large baking dish and pour the coconut water with a steady hand. Add the sugar and mix to dissolve.
- Pop it into the freezer. Keep for 30 minutes, then aggressively start scraping the sweet coconut water semi-solid.
- Keep it in the freezer for 30 minutes to an hour and repeat a couple of times. The granita will have the texture of shaved ice once done.
Pro-tip: Clean your fridge so the smell of meat and other frozen stuff isn't soaked by the granita. As for the other recipes, make sure to use fresh coconut pulp or water for optimum taste, unless mentioned otherwise in the recipes.