in Dessert Recipes, Japan

Japanese coconut jelly

updated

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Ingredients for 1 servings:

  • 1 can coconut milk
  • 500 ml water
  • 250 ml oat milk (oat drink) or soy milk or cow’s milk
  • 70 g coconut flakes
  • 120 g sugar
  • 12 g agar-agar

Instructions

Working time approx. 5 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 10 minutes

with oat drink also vegan

Pour coconut milk, oat milk (or milk and water) into a saucepan. Mix the sugar and agar-agar and stir into the pan. Bring to a boil and simmer for 3 minutes. Stir in the desiccated coconut. Rinse a shallow bowl or casserole dish briefly and pour the contents into the wet dish. Let it cool for one hour, or preferably 24 hours. Then the jelly can be cut into cubes. A delicious dessert, it tastes especially good chilled, or with fruit or syrup. The coconut jelly will keep for several days in the refrigerator and can also be frozen.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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