-
Preparation
15 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Coconut Taro Jelly Serves 4
Fresh coconut 1 fruit Mango 1 fruit Rambutan 10 fruits Taro jelly 50 gr Coconut milk 200 ml Agar powder 20 gr Tapioca flour 30 gr Granulated sugar 3 tablespoons
How to choose fresh ingredients
How to choose fresh, sweet coconuts
- It is best to choose coconuts that are still in bunches, with green stems tightly attached to the fruit.
- The coconuts should be of moderate size, not too large or too small, approximately 1 – 1.5 kg.
- Gently tap the shell of the coconut with your hand. If a ringing sound is produced, the coconut water will be sweeter. If the sound is dull, the coconut is still young, and the water will be less sweet.
- You should select coconuts with a dark green, evenly colored shell. You can ask the seller to trim some of the outer shell to make it easier to prepare the dessert at home.
How to choose ripe, fragrant mangoes
- Choose mangoes that are ripe yellow and feel firm in hand, with smooth and shiny skin, and the stem end slightly indented.
- When gently pressing on the mango, you should feel the firmness of the flesh; if it is not soft or bruised, it is a good ripe mango.
- Avoid choosing mangoes that have dark spots or those that look overly attractive, as they may have been treated with chemicals or artificially ripened.
How to choose fresh rambutan
- Fresh rambutans usually have a crispy skin that does not leak water.
- They should feel firm when picked up, not soft and mushy.
- Observe the spines on the outside; they should be stiff and firm, with the tips being slightly green or bright red for the best fruits.
- Avoid choosing rambutans that are dry and shriveled or have dark spots, as these are likely old or spoiled.
Where to buy coconut jelly?
- You can easily find coconut jelly at milk tea shops, stores selling ingredients for desserts, or reputable e-commerce sites.
- When buying, make sure to check clearly the information about expiration dates and usage instructions, origin, as well as the condition of the packaging (if any).
- Additionally, if you have time and want to ensure the best quality dessert, you can make coconut jelly at home following the recipe from TasteVN.
How to prepare Coconut Jelly Dessert
-
Prepare the fruits
Mango should be washed, peeled, and diced.
Rambutan should be washed and drained. Cut the rambutan in half to remove the flesh, then use a knife to gently slice along the length to separate the flesh from the seed. Finally, slice the rambutan flesh into thin pieces.
For the coconut, use a knife to cut about 1/10 of the coconut horizontally to extract the water into a bowl, leaving the coconut meat intact.
Tip: To keep the mango crunchy, peel it very thinly.
-
Cook the coconut jelly
Take the coconut water and pour it into a pot. Place the pot on the stove, turn on medium heat and cook for about 3 minutes until the coconut water boils, then add 10g of jelly powder and 1 tablespoon of sugar, and stir until dissolved.
Lower the heat and cook until the coconut jelly mixture thickens slightly, then turn off the heat. Use a ladle to scoop the mixture into the coconut that has been emptied of water and let it sit for about 5 minutes to allow the jelly to set.
Put the pot back on the stove, turn on medium heat. Add 100ml of water and 100ml of coconut milk to the pot. Stir well and cook the mixture until it boils, then add 1 tablespoon of sugar and 10g of jelly powder.
Lower the heat, continue to stir well, and cook until the coconut milk jelly mixture thickens slightly, then turn off the heat. Use a ladle to scoop 1/2 of the mixture into the coconut and let it sit for about 5 minutes to allow the jelly to set.
Tip:
- To ensure the jelly sets smoothly, keep the heat low during cooking so that the jelly powder dissolves gradually.
- To prevent the ingredients from settling at the bottom of the pot, stir continuously while cooking.
-
Cooking coconut milk
Add 100ml of coconut milk and 1 tablespoon of sugar into a pot containing 1/2 of the remaining coconut jelly mixture, turn on low heat, stir well, and cook until the mixture thickens and becomes smooth, then turn off the heat.
Add 30g of tapioca flour with 100ml of water into a bowl and stir well to dissolve the tapioca flour. Next, turn on high heat, gradually pour the tapioca water into the pot containing the coconut milk mixture. Continue cooking until the two mixtures blend and become smooth, then turn off the heat.
Tip:
- Depending on your family’s taste, you can adjust the amount of sugar to your preference.
- To prevent the tapioca flour from settling at the bottom of the pot, when adding the tapioca water, do it gradually while stirring continuously to ensure the flour dissolves.
-
Completion
Use a ladle to pour the coconut milk mixture from above into the coconut containing the jelly mixture and the set coconut jelly. Next, add the prepared rambutan and mango in succession. Finally, layer the taro jelly on top to complete.
Tip: If you do not use a coconut for holding the water, you can also use available household items like cups, bowls, etc., to make the dessert with similar steps.
-
Final Product
The Coconut Taro Dessert is ready. When you eat it, you will taste the crunchy jelly, sweetly blended with the richness of coconut milk, the mild sourness of mango and rambutan, along with some delicious and chewy taro jelly that is extremely appealing, right?
Show off your cooking skills and make it right away for the whole family to enjoy. I’m sure that not only the kids but your entire family will be crazy about this delicious dessert. Wishing you success!
See more:
Fresh coconut taro pudding is really delicious, refreshing, and extremely simple to make, isn’t it? Show off your cooking skills and make it right away, wish you success!
*Refer to the recipe and images from the YouTube channel Feedy Delicious Dishes
