Viet De Lite’s Coconut Jelly with Pandan

Nuts about coconut? This tropical dessert is just for you…

1 Whole young coconut (a.k.a baby coconut)
20g Sugar
7g Agar powder (a.k.a jelly powder)
250ml Coconut cream (a.k.a coconut milk)
Pandan essence flavouring (available at any Asian grocery)
Coconut ice-cream (or any ice-cream will do)
Shredded coconut
Crushed peanut
Mint leaf or any type of fruit

The juice inside of the coconut is enough for 1 serving, however, the quantity you will get may difference with the recipe. When mixing, please use our recipe as a guide to have a correct ratio.

Buy some extra non-sugared young coconut juice that extracted to spare in the event of failing to keep the juice when chopping the coconut 

Step 1: Cut the top of the coconut, pour the coconut juice into a bowl and keep the lid.

Using bread knife as a saw will be easier and give a clean finish.
You can separate the lid with the body to make it easier for the next step, or you can cut it until reaching the edge of the skin to keep the lid stay on the body for a nicer decoration.

Step 2: Use a spoon to get the meat inside. Finely chop the meat

Step 3: Lower layer: In a small pot, put 300ml coconut juice, 10g Sugar, Chopped coconut meat, a few drops of Pandan essence flavouring and 4g Agar powder. Bring to boil, remember to keep stirring. After boiled, put into the emptied coconut. If you want to make some cube jelly for decoration, make some extra and pour over a small rectangle container (about 5mm height), cool in the fridge for 30 minutes then cut into cube shape.

Keep the coconut cool in the fridge for 30-40 minutes or until it is hardened.

Top layer: Using the same method but change the recipe. For this layer, put 250ml coconut cream, 10g Sugar and 3g Agar powder. When the lower layer is hard, pour the mixture over the top of it.

Again, keep the coconut cool in the fridge for same amount of time or until it is hardened.

Tips: The height of lower layer and top layer will be decided by how you like it to be. The top layer will be a lot sweeter so usually people only pour about 1 or 2 cm thick. Remember to keep about 1cm free so we can put ice-cream on top.

Step 4: Put 2-3 scoops of coconut ice cream on top. Sprinkle some shredded coconut and crushed peanut. Can use either mint leaf or any type of fruit to decorate. Remember the cube jelly that made before. Check your kitchen storage if you have any mini umbrellas that used for cocktail party last time

Take me to Viet De Lites

Cuisine: Vietnamese

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