Shredded coconut is a delicious dessert that cools you down in the summer, highly appealing to sweet lovers with the creamy taste of coconut and the refreshing texture of jelly. Let’s get cooking and make this simple shredded coconut dish in two extremely delicious ways right away!
1. How to make shredded coconut
Preparation
5 minutes
Cooking
2 hours 30 minutes
Difficulty
Medium
Ingredients for How to make shredded coconut For 4 people
Young coconut meat 50 gr Coconut flesh 100 gr Shredded coconut 50 gr Peanuts 20 gr Coconut water 900 ml Sugar 120 gr Unsweetened fresh milk 130 ml Coconut cream 180 ml Tapioca starch 110 gr Condensed milk 30 ml Agar powder 5 gr Syrup 100 ml
Tools needed
How to prepare How to make shredded coconut
-
Make agar jelly
Mix 5 grams of agar powder with 60 grams of sugar. Pour 800ml of coconut water into a pot and bring to a boil, then add the sugar and agar mixture, stirring continuously until fully dissolved.
Note: Depending on your preference for crunchy or chewy jelly, you can choose the appropriate type of agar powder.When the mixture boils, reduce the heat to medium, and stir continuously for 3 – 4 minutes until the jelly powder completely dissolves. Then pour ½ of the jelly water into the mold.
Add 30ml of unsweetened fresh milk to 30ml of coconut milk and stir well. Pour the coconut milk mixture into the pot containing the remaining jelly water, cook over medium heat, and stir well to dissolve.
When the coconut jelly layer in the mold begins to set slightly, slowly pour the coconut milk jelly into the mold, being careful to pour gently from the edge of the mold to avoid breaking the previous jelly layer.
Let both layers of jelly cool to set, then place them in the refrigerator for about 2 hours.
After that, take the jelly out and cut it into bite-sized pieces.
-
Making coconut pearls for coconut jelly
Choose dry coconut flesh. Wash 100 grams of coconut flesh and cut it into small cubes.
Gradually add 100ml of boiling water to 100 grams of tapioca flour, mix well, and knead the dough until it forms a smooth, pliable ball.
Add the coconut filling and shape it into small round balls.
Note: The coconut filling is thicker and harder, making the pearls crunchier when eaten. If the coconut flesh still has some brown skin, use a knife to carefully scrape that layer off so that when eating the coconut jelly, it doesn’t have the bitter taste of the skin. Besides coconut jelly, you can enjoy coconut pearls with chilled coconut water, sweet soup, or drink it with fruit tea as well!Put into a pot of water and boil until the tapioca pearls float, then place the tapioca pearls into a bowl of sugar water to cool.
-
Making coconut milk – the broth of shredded coconut
Add 10 grams of tapioca flour to 50ml of water and stir to dissolve. In a pot, combine 150ml of coconut milk, 100ml of unsweetened fresh milk, 100ml of coconut water, 60 grams of sugar, and 30ml of condensed milk.
Note: You can add a little salt to the milk mixture and stir well. This will make the shredded coconut dish taste richer and sweeter.Keep the heat medium and stir continuously until it starts to simmer, then add the tapioca water. Heat until the coconut milk thickens and smooths, then turn off the heat without boiling it too much.
Then strain through a sieve to make the coconut milk smoother.
-
Finishing the coconut dessert and decorating
Put all the ingredients into a glass, a bit of coconut flesh, young coconut, jelly, coconut pearls, a little crushed ice, and finally drizzle a layer of coconut milk and shredded coconut on top, sprinkle with a layer of peanuts for a nice appearance.
Note: Peanuts can overpower the aroma of the coconut dessert, so the traditional way of making coconut dessert does not include peanuts. Depending on your preference, you can choose to add peanuts or not to the coconut dessert! -
Final product
The method of making coconut dessert is extremely simple and quick, right? So why wait? Let’s get into the kitchen and make coconut dessert to refresh ourselves this weekend!
2. How to make coconut dessert
Preparation
5 minutes
Cooking
35 minutes
Difficulty
Medium
Ingredients for How to make coconut dessert Serves 4 people
Young coconut flesh 1 fruit Gelatin powder 3 gr Soft gelatin powder 2 gr Coconut water 550 ml White sugar 150 gr Coconut milk 400 ml Condensed milk 2 tablespoons Cornstarch 10 gr
Utensils
How to make Coconut Jelly Dessert
-
Pour the jelly
Put into a pot: 550ml of fresh coconut water, 70 grams of sugar, mix two types of jelly powder and add to the pot to dissolve.
Then place on the stove and cook over low heat. While cooking, stir until the jelly boils, skim off the foam for the jelly to be clear before turning off the heat.
Pour the jelly into a tray, let it cool, then chill in the refrigerator and cut into strips or small cubes.
Note: You can use the type of jelly powder made for coconut jelly to make the jelly soft and chewy.
-
Cook the coconut milk
Cut off all the remaining brown skin from the young coconut to avoid bitterness, and shred it into small pieces.
-
Cook the coconut milk
Add 400ml of coconut cream and 80 grams of sugar to a pot, and place it on the stove over low heat.
Dissolve 10 grams of cornstarch in 70ml of water. When the coconut cream is just simmering, add the bowl of cornstarch water and stir to create a slightly thick consistency.
Turn off the heat and add condensed milk, stirring well, then let it cool. The condensed milk will make the coconut cream richer and give a special taste to this drink.
Finished Product
Put the young coconut and the chewy jelly that has been chopped into a bowl. Next, add ice cubes. Finally, pour the rich coconut milk over it and add some shredded young coconut to finish. The dessert has a sweet and rich taste from the coconut milk, chewy coconut jelly, and a refreshing taste that is delicious.
- To prevent the jelly from separating, when you touch the coconut jelly layer and feel it is slightly set, immediately pour the coconut milk jelly layer on top. Do not wait until the bottom layer is completely set before adding the top layer, as this will cause the jelly to separate, making the coconut dessert less visually appealing.
- You should use fresh coconut water and coconut milk for better taste than canned coconut water and coconut milk.
- You can also be creative to make the dessert more attractive with coconut water jelly and pandan leaves.
- To make delicious coconut dessert, you should choose medium-aged coconuts, meaning coconuts that are neither too young nor too old. You can recognize this type of coconut by removing the hard shell; you will see a light brown, slightly yellowish layer (dark brown means the coconut is old) that you can press your fingernail into.
The refreshing and delicious coconut dessert for a hot summer day is really easy to make, right? Let’s make this delicious dessert for your family right away. Wishing you success!
*Refer to images and recipes from: Cooky.vn
