Coconut Jelly
A refreshing Chinese dessert with rich coconut flavor, smooth texture, perfect served chilled.
Ingredients
6 items- Coconut milk 400 ml
- Milk 100 ml
- White sugar 60 g
- Agar agar sticks 10 g
- Vanilla extract a few drops
- Corn oil some
Nutrition
Steps （7 steps）
Cut agar agar sticks into small pieces, soak in cold water for 15 minutes until fully softened. Drain well.
In a small pot, combine coconut milk, milk and sugar. Heat over medium-low heat, stirring until sugar dissolves. Bring to a gentle simmer.
Add the softened agar agar, reduce heat to low and stir continuously for 3-5 minutes until completely dissolved and liquid becomes clear.
Remove from heat, stir in vanilla extract. Strain through a fine sieve if any lumps remain.
Lightly grease a square mold with corn oil. Pour the coconut mixture into the mold. Skim off any bubbles from the surface.
Let cool to room temperature, then cover and refrigerate for at least 4 hours until fully set.
Unmold and cut into equal cubes. Serve on a plate, optionally garnish with shredded coconut or fresh fruit.
Tips
Agar agar must be fully softened before cooking to ensure even melting; stir constantly to prevent sticking; insufficient chilling time may lead to mushy texture; use a hot towel around the mold to help unmold.
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