Coconut Jelly is a delicious sweet snack influenced by European colonization. Similar dishes are Blancmange and Panna Cotta, but they use cow’s milk and have different ways of creating a firm texture. This jelly is most often made with gelatin, an animal-based product that produces a strong, semi-solid consistency most commonly found in Jello. However, there are plant-based substitutes such as corn starch, glutinous rice flour, tapioca starch, and agar powder that can get the same effect. This is why the Coconut Jelly is so good because it takes the best of both worlds and gives us a uniquely Caribbean treat. This recipe will tell you just how to make this sweet and creamy jelly treat with a plant-based option for our vegetarian and vegan followers.
Ingredients
- 500 ml Coconut Milk
- 11.6 oz can Coconut Condensed Milk
- 1/4 cup Desiccated Coconut
- 1 oz Agar Powder or Gelatin
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