Best 6 Coconut Jelly In Sugar Syrup Recipes

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In the realm of delectable desserts, coconut jelly in sugar syrup stands as a captivating culinary creation that tantalizes taste buds with its unique texture and symphony of flavors. This delightful treat, often gracing the tables of Southeast Asian cuisine, is a testament to the boundless creativity and artistry of culinary traditions. With a name that evokes images of tropical beaches and swaying palms, coconut jelly in sugar syrup offers a delightful escape from the ordinary, inviting you on a journey of sweet indulgence. Whether you seek a refreshing dessert to cool down on a sweltering summer day or a delectable treat to elevate a special occasion, this culinary masterpiece awaits your exploration.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT SYRUP



Coconut Syrup image

A simple and delicious coconut syrup. Try it over banana or mango pancakes for a tropical delight.

Provided by Hunter StClaire

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 40m

Yield 2

Number Of Ingredients 3

1 (14 ounce) can coconut milk
1 cup flaked coconut
¾ cup brown sugar

Steps:

  • In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

Nutrition Facts : Calories 868.3 calories, Carbohydrate 105.6 g, Fat 52.2 g, Fiber 5.9 g, Protein 5.2 g, SaturatedFat 46.8 g, Sodium 154 mg, Sugar 93.6 g

YOUNG COCONUT JELLY



Young Coconut Jelly image

Simple coconut and pandan dessert, but refreshing! The longer the jelly is chilled, the better. Enjoy...

Provided by love2cook malaysia

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 4

Number Of Ingredients 4

2 young coconuts
5 tablespoons white sugar, or to taste
1 pandan leaf, knotted
2 teaspoons agar-agar powder

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.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 19.4 g, Fat 7.5 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 6.7 g, Sodium 5 mg, Sugar 17 g

COCONUT JELLY IN SUGAR SYRUP



Coconut Jelly in Sugar Syrup image

This is a refreshing dessert. A great desert to serve after a chinese/asian meal. Serve with seasonal fruits, such as strawberries and kiwi-fruit or tinned mango or lychees. Agar-agar can be purchased at Chinese food stores

Provided by Jubes

Categories     Gelatin

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 7

15 g agar-agar
3 cups water
1 cup milk
1 cup coconut milk
1/2 cup sugar
90 g palm sugar
125 ml water

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.

Nutrition Facts : Calories 186.1, Fat 10.2, SaturatedFat 8.7, Cholesterol 5.7, Sodium 47.4, Carbohydrate 22.9, Fiber 1.1, Sugar 19.9, Protein 2.7

COCONUT SIMPLE SYRUP



Coconut Simple Syrup image

Provided by Bobby Flay

Number Of Ingredients 2

1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut

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 SIMPLE SYRUP



Coconut Simple Syrup image

Use this syrup with Cheryl and Griffith Day's Coconut Cake recipe. It may also be used as a sticky coating for sugaring fruit.

Provided by Martha Stewart

Yield Makes about 1 cup

Number Of Ingredients 2

1 cup sugar
1 teaspoon pure coconut extract

Steps:

  • Place sugar in a medium saucepan with 1 cup water. Bring to a boil over medium heat, stirring, until sugar is completely dissolved; let boil until syrup turns golden, 3 to 5 minutes. Stir in coconut extract.
  • Remove from heat and let cool completely. Simple syrup can be kept in an airtight container, refrigerated, for up to 2 weeks.

COCONUT JELLY



Coconut Jelly image

Make and share this Coconut Jelly recipe from Food.com.

Provided by Rabia

Categories     Gelatin

Time 10m

Yield 10 serving(s)

Number Of Ingredients 5

4 teaspoons agar-agar, powder or 4 tablespoons agar-agar flakes
2 (14 ounce) cans coconut milk
2 cups water
1 teaspoon vanilla
1/2 cup sugar

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).

Nutrition Facts : Calories 199, Fat 14.7, SaturatedFat 13, Sodium 42.4, Carbohydrate 17, Fiber 1.8, Sugar 15.1, Protein 2.2

Tips:

  • Choose the right coconut: Use a mature coconut with a hard, brown shell. This will ensure that the jelly is firm and flavorful.
  • Prepare the coconut properly: Crack open the coconut and remove the meat. Then, grate the coconut meat finely. This will help the jelly to set properly.
  • Use the right amount of sugar: The amount of sugar you use will determine the sweetness of the jelly. If you want a sweeter jelly, use more sugar. If you want a less sweet jelly, use less sugar.
  • Cook the jelly slowly: Bring the jelly mixture to a boil over medium heat, then reduce the heat to low and simmer for at least 1 hour. This will help the jelly to set properly.
  • Chill the jelly before serving: Once the jelly is cooked, let it cool to room temperature, then chill it in the refrigerator for at least 4 hours. This will help the jelly to set completely.

Conclusion:

Coconut jelly in sugar syrup is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its unique flavor and texture, coconut jelly is a surefire hit that will leave your taste buds wanting more. So, next time you are looking for a sweet treat, give coconut jelly in sugar syrup a try. You won't be disappointed!

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