How to Make Simple and Delicious Crunchy Coconut Jelly at Home

How to Prepare Raw Coconut Jelly

• 1

  Remove Sourness and Clean Dry Coconut Jelly

  To remove the sour taste of raw coconut jelly, soak the jelly in water and rinse it 4 times, each time for about 5 minutes.

  Rinse the coconut jelly once more directly under running water, then squeeze the jelly hard to remove all the remaining water inside, and soak the raw coconut jelly in clean water for 8 hours to allow it to expand evenly.

  

  

  

  
• 2

  Blanch and Squeeze Dry Coconut Jelly

  After soaking, place the raw coconut jelly in a pot of boiling water and blanch for about 1 minute.

  Next, put the coconut jelly into a bowl of cold water to soak for about 2 minutes, then remove it to a basket and use a spoon to press down hard to drain all the water from the jelly.

  

  
• 3

  Cook raw coconut jelly

  Put a pot on the stove with 3 liters of water, then add 1kg of rock sugar, and stir well until the sugar dissolves completely.

  Then add the coconut jelly and 5 pandan leaves into the pot of sugar water and simmer for 20 minutes over medium heat. Next, add another 3 liters of water and continue to boil for another 10 minutes before turning off the heat.

  

  

  

  
• 4

  Mixing coconut jelly colors and soaking chia seeds

  Put 10 butterfly pea flowers into a bowl with 30ml of boiling water, soak for 5 – 7 minutes to create a blue color, then remove the flowers.

  Add 1 tablespoon of matcha powder to the bowl and dissolve it with 30ml of boiling water, meanwhile, pour 30ml of strawberry syrup into another bowl.

  Prepare three bowls, each containing 3 tablespoons of freshly made coconut jelly. For the 3 bowls, gradually add each type of colored water into each portion of coconut jelly to create 3 types of colored coconut jelly: purple, green, and red.

  Then soak for 15 – 20 minutes for the coconut jelly to absorb the color, then rinse with cold water and let it drain.

  Finally, add 1 teaspoon of chia seeds to a bowl with 50ml of warm water and soak until the seeds fully expand.

  

  

  

  
• 5

  Cook coconut jelly with lychee juice

  Add the remaining white coconut jelly in the pot with 3 tablespoons of soaked lychee juice and stir well to enhance the flavor of the syrup.

  Tip:

  • Besides soaked lychee juice, you can add any soaked juice from your favorite fruits such as longan, peach, pineapple,… okay!
  • Additionally, if you don’t want to create a fragrant syrup, you don’t need to add any soaked lychee juice.

  

  
• 6

  Completion

  After mixing the colors, place the coconut jelly in the refrigerator for about 3 – 4 hours to make the jelly firmer, then take it out to use.

  Put a little coconut jelly of various colors into a glass, add a bit of chia seeds, a few ice cubes, and then pour the syrup you made for the coconut jelly over it, and it’s ready to serve.

  

  
• 7

  Final Product

  The coconut jelly with three interwoven colors looks very eye-catching, the raw coconut jelly after cooking is crunchy and chewy, just as good as what you buy outside, the sweet syrup has a light lychee fragrance, and the chia seeds burst in your mouth when chewed, which is extremely interesting.

  This is an ideal snack for hot summer days. You should try making it to enjoy and invite your whole family!