Name: How to make Coconut Jelly
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Caribbean
Ingredients: 500 ml Coconut Milk; 11.6 oz can Coconut Condensed Milk; 1/4 cup Desiccated Coconut; 1 oz Agar Powder or Gelatin

Coconut Jelly with wooden spoon and fresh flowers on the side

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.

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Glass Measuring Cups

Medium Heavy Bottom Pot

Serving Bowl

Stainless Steel Measuring Cups

Stainless Steel Measuring Spoons

Tea Cup

Teaspoon

Whisk

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Serves

Ingredients

500 ml Coconut Milk
11.6 oz can Coconut Condensed Milk
1/4 cup Desiccated Coconut
1 oz Agar Powder or Gelatin

Instructions

Use a saucepan to warm the coconut milk, coconut condensed milk and mixed essence on a medium heat stirring until the condensed milk is completely dissolved.

Then add the agar powder or gelatin to the warm milk mixture and stir with a whisk until completely dissolved.

Remove from the heat and add the desiccated coconut to the mixture and stir to incorporate.

Pour the mixture into a dish, cups, or molds and refrigerate for 6-8 hours to completely set.

Serve as is or top with fresh fruit and enjoy.

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