Best 5 Coconut Jelly In Sugar Syrup Recipes

YOUNG COCONUT JELLY

Steps:

• Break coconut shells with a hammer or the back of a heavy cleaver; collect coconut water in a saucepan. Pry flesh from the shell with a strong knife. Peel off any skin with a vegetable peeler. Slice flesh.
• Add sugar and pandan leaf to the saucepan of coconut water. Heat over medium heat. Add agar-agar powder and stir until dissolved. Stir in sliced coconut flesh.
• Remove mixture from heat and scoop out pandan leaf. Pour into individual cups or ramekins. Cool to room temperature, 15 to 20 minutes. Refrigerate until set, about 30 minutes. Serve chilled.

COCONUT SIMPLE SYRUP

Steps:

• Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
• Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.

COCONUT JELLY

Steps:

• Begin by blooming the gelatin. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated. Set aside.
• In a medium saucepan over medium-high heat, add the coconut cream and milk. Stir well with a whisk to combine. Bring to a simmer then stir in the gelatin mixture. Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes.
• Spray an 8 by 8-inch nonstick square cake pan with a little nonstick spray (this will help hold down the plastic wrap). Line the cake pan with plastic wrap (1 sheet across 1 way and another sheet across the other way, works well), leaving enough overhang so you can pick the jelly up from the pan. Give the coconut mixture a final whisk and pour it into the lined pan. Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight.
• To serve, remove the jelly from pan using the plastic wrap and invert it onto a cutting board. Remove the plastic wrap and discard. Using a hot knife cut the jelly into 1 1/2-inch cubes. Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries.

COCONUT JELLY

Steps:

• Bring water to a boil.
• Mix agar agar with cold water before adding to boiling water.
• Mix agar agar solution in boiling water.
• Let cook for 5 minutes.
• Add sugar and cook till dissolved.
• Add coconut milk and vanilla.
• Cook 5 minutes.
• Pour in dish and cool in refrigerator.
• It will form two layer( a clear layer and a white layer).

COCONUT JELLY IN SUGAR SYRUP

Steps:

• Use a medium sized saucepan.
• Pour in the water. Soak the agar-agar briefly in the water to seperate the strands.
• Bring the water to the boil.
• Reduce heat a little before adding the 1/2 cup sugar, milk and coconut milk. Stir gentleyuntil it comes to the boilagain. Simmer for 2 minutes.
• Rinse a shallow tray with cold water and do not dry. A lamington tray is a good size.
• Pout the jelly into the tray and refrigerate for at least two hours.
• For the syrup: Simmer the palm sugar and water until the sugar is dissolved; chill.
• TO Serve: cut the cocnut jelly into diamond shaped pieces. Spoon over the syrup adn serve with seasonal or tinned fruits.