This Coconut Jelly recipe has two mixes that come together in layers to make an amazing dessert! The Coconut Jelly is set using agar agar instead of gelatin, making it vegetarian/vegan. This jelly dessert is also low-fat and can be enjoyed guilt-free!
Ingredients
Coconut Milk Layer
- 1½ cups Coconut Milk
- 1½ cups Coconut Water
- ¼ cup + 2 tbsp White Granulated Sugar, adjust as per taste
- A pinch of Salt
- 1 tsp Clear Vanilla Essence
- 4 Green Cardamon Pods
- 2¼ tsp Agar Agar Powder
Coconut Water Layer
- 2 cups Coconut Water
- ¼ cup White Granulated Sugar, as per taste
- A Pinch of Salt
- ½ tsp Clear Vanilla Essence
- 3 Green Cardamons Pods
- 1½ tsp Agar Agar Powder
Note: If using agar agar flakes, use the conversion ratio of 1 tsp powder to 1 tbsp flakes.
Method
For the Coconut Milk Layer
- To a medium size deep pot, add the coconut milk, coconut water, sugar, salt, vanilla essence, and cardamons pods. Sprinkle in the agar agar powder and stir to mix.
- Once the agar agar has mixed with the liquid and there are no lumps place the pot on medium heat a bring it to a boil, stirring frequently.
- Once it comes to a boil, lift some of the liquid on the spatula and pour it down to check if the agar agar powder has completely dissolved. If the liquid is smooth, place the pot on simmer (the absolute lowest heat on your stove), cover the pot, and occasionally stir the mixture while you make the second layer.
Coconut Water Layer
- Take another small deep pot, add the coconut water, sugar, clear vanilla essence, cardamon pods, salt, and agar agar powder, and stir until the agar agar powder has blended with the coconut water.
- Now bring the coconut water to a boil, stirring frequently. Once it boils, once again check to see if the agar agar has completely dissolved. Now turn the heat of the stove to simmer (the absolute lowest level on your stove) and cover the pot.
To Assemble the Coconut Jelly
- I’m using a 6”x 8” glass mould, you could use any mould of your choice. You can even make individual ones in little glasses, or put them into fun moulds.
- We are going to layer the jelly in equal layers of one cup each, starting with the coconut milk layer. We are going to get three layers of coconut milk and two layers of the coconut water jelly. You can divide up the layers however you like.
- Now for the first layer, we are going to measure one cup of the coconut milk and slowly pour it into the mould. If any bubbles appear at the surface, use a clean kitchen paper towel to dab off the bubbles. Place the pot back on simmer.
- Now gently place the mould without covering it, into the refrigerator for just five minutes or until the edges have just set. You can test this by gently tapping the edge with your finger, if it does not stick to your finger you are ready to pour on the next layer.
- Now take the warm coconut water mixture and measure one cup. Add it over the back of a spoon, so that the spoon takes the shock and gradually pour it over the edges of the first layer.
- Now place the mould without the lid on back into the refrigerator for another five minutes.
- After five minutes, once again dab and check if the edges of this layer have set.
- Repeat the process till you have finished the mixtures from both pots.
- Once you are done, cover the mould and refrigerate the jelly for at least 2 hours so it has a chance to chill and set to form a cake.
To Unmould
- Gently run an offset spatula or fine knife around the edge of the coconut jelly to allow some air to pass and remove the vacuum.
- Now place a flat plate or cutting board on the top of the mould and flip the mould over. Give it a few taps to release the jelly.
- Cut into the desired shape and enjoy!
