3 Ways to Cook Delicious and Super Simple Coconut Jelly at Home

Mix the jelly powder

Put about 125gr of sugar and 12gr of jelly powder into a bowl, mix well so that the sugar and jelly powder are completely blended together.

Cook the jelly powder mixture

Place a pot on the stove, adjust to medium heat, add all 1.5 liters of coconut water and bring to a boil.

After about 5 minutes, when the coconut water is boiling, slowly add the mixture of sugar and jelly powder, pouring while stirring to ensure the powder dissolves completely without clumping.

Next, add the remaining sugar while stirring continuously. After about 2 minutes, add 1 teaspoon of salt and stir well until the salt is completely dissolved, then cook for about 1 more minute before turning off the heat.

Cooking jelly with coconut milk

Pour about 2/3 of the coconut jelly into the mold and let it cool.

The remaining part, continue to cook on very low heat, gradually add 150ml of coconut milk while stirring evenly. Then continue to cook for about 3 more minutes before turning off the heat.

Pour the jelly into the mold

After the surface of the coconut jelly you poured earlier has dried, carefully use a ladle to scoop all the coconut jelly and pour it over the surface.

Finished Product

Coconut jelly after completion, stored in the refrigerator refrigerator for about 2 – 3 hours can be enjoyed. When eating, you will feel the refreshing sweetness of coconut water and smell the alluring fragrance of the coconut milk.

This is a suitable dessert for hot summer days thanks to its cool and sweet flavor that effectively quenches thirst.

Cook the Jelly

Place a pot on the stove, adjust the heat to low, add 1 liter of water and 20g of jelly powder, stir well and let it soak for 1 hour.

After 1 hour, add 200g of sugar gradually while stirring until the sugar completely dissolves. Cook for another 10 minutes, stirring continuously. Then pour the jelly into a bowl and let it cool.

Cook Coconut Milk

Add 200ml of coconut milk into a pot, place it on the stove, and add 100ml of condensed milk, stirring well. Cook for about 5 minutes, then turn off the heat.

Mix coconut milk with the cooked agar

Pour the coconut milk you just cooked into the agar mixture from earlier. Then, stir very well so that they completely blend together.

Pour into molds and add brewed coffee

Place a pot on the stove, add 50ml of water, then 1 teaspoon of instant coffee powder and about 100ml of the cooked coconut milk agar. Stir well to ensure the coffee is completely dissolved. Cook the mixture for 3 minutes and then turn off the heat.

Pour the coconut milk agar mixture into molds. Carefully drizzle the coffee agar over the surface of the coconut milk agar that you just poured into the molds.

Then, place this agar in the refrigerator for about 1 hour, and you can enjoy it.

Final Product

Coconut milk jelly with coffee is completed with eye-catching colors, perfectly blending the opaque white of coconut milk and the milky brown of coffee.

When enjoying, you will feel the moderately sweet flavor of the coconut milk jelly combined with the light bitterness of coffee, making you enchanted, wanting to eat it endlessly.

Mix the jelly powder

Put 50gr of sugar and 5gr of jelly powder into a bowl, and mix this mixture well.

Cook the pandan jelly

Place a pot on the stove, add 300ml of water, adjust the heat to medium, gradually pour the jelly powder mixture in and mix well to avoid clumping. Cook this mixture for about 3 minutes.

Add 300ml of coconut milk and stir well, cook for another 5 minutes.

Pour into molds and cut the pandan jelly

After 5 minutes, when the pandan jelly is cooked, turn off the heat and pour this mixture into molds, let it cool.

After about 1 hour, when the jelly has set, carefully remove it from the molds and cut into bite-sized pieces.

Mix and cook coconut milk jelly

Add 100g of sugar and 10g of agar powder into a bowl, mix this mixture well.

Next, place a pot on the stove, add about 400ml of water and 220ml of unsweetened fresh milk, and cook over low heat. Wait for this mixture to boil, then gradually add the sugar and agar mixture and cook for about 5 more minutes.

After 5 minutes, when this mixture is hot, add 200ml of coconut milk and stir well for another 3 minutes before turning off the heat.

Pour the coconut jelly into the mold and layer with pandan jelly

Use a ladle to scoop the coconut jelly into the mold, then add the pandan jelly on top, spreading it evenly to make our jelly dish more beautiful and eye-catching.

Completion

After completing the step of pouring the jelly and pandan jelly into the mold, let it sit in the refrigerator for about 2 hours before enjoying.

Final Product

Coconut jelly with pandan leaves is enticing thanks to the captivating aroma of pandan jelly combined with a subtle and alluring coconut scent.

When enjoying it, you will find it delightful to feel the softness of the jelly blend harmoniously with the crunchy chewiness of the pandan jelly, making it incredibly appealing. This is a dessert that is perfect for hot summer days.