Coconut jelly, also known as "nata de coco", is a delectable and versatile dessert with a unique texture and a refreshing coconut flavor. Originating from the Philippines, this treat has gained worldwide popularity due to its delightful taste and the numerous health benefits associated with it. Whether you're a seasoned cook looking to expand your culinary horizons or a novice seeking an easy and delicious dessert, this article will guide you through the process of creating the perfect coconut jelly. We'll delve into the essential ingredients, provide step-by-step instructions, and offer helpful tips to ensure a successful and satisfying dessert experience. Get ready to embark on a culinary journey as we explore the world of coconut jelly and discover the secrets behind this delightful delicacy.
Check out the recipes below so you can choose the best recipe for yourself!
YOUNG COCONUT JELLY
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
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
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
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
COCONUT LIME JELLY
We plain LOVE the flavors of this jelly! We've been coming up with so many fun ways to use it: with graham crackers, on a warm biscuit, with muffins... and on ice cream!
Provided by Annemarie Fussell
Categories Jams & Jellies
Number Of Ingredients 6
Steps:
- 1. Prepare jars and two piece lids in hot water.
- 2. In large deep pot, combine coconut juice,cream of coconut,lime juice, coconut, and powdered pectin. Stir well.
- 3. Bring to a hard rolling boil over high heat, stirring constantly.
- 4. When mixture reaches boil, add sugar all at once. Stir constantly, making sure that all sugar is dissolved.
- 5. Bring mixture to a hard rolling boil that cannot be stirred down. Boil for exactly one minute.
- 6. Remove from heat, and stir for 7-8 minutes until mixture begins to thicken and coconut flakes begin to suspend in mixture. If you skip this step, all of the coconut flakes will remain at the top of the jelly.
- 7. After the coconut begins to settle in the mixture, ladle the jelly into the prepared jars,tighten lids, and return to the pot of the boiling water and process for 10 minutes. Remove, and cool.
- 8. Makes 6-8 half pint jars.
COCONUT SHRIMP BEIGNETS WITH PEPPER JELLY SAUCE
Provided by Allison Vines-Rushing
Categories Beer Appetizer Fry Thanksgiving Coconut Shrimp Deep-Fry Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 20 to 25 beignets
Number Of Ingredients 13
Steps:
- Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer.
- To make the sauce, combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance).
- To make the batter, in a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and green onions. Whisk the ingredients together thoroughly and make a well in the center.
- Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter. If it's not, thin it with a touch of water.
- Line a plate with paper towels and have ready. Fold the shrimp into the batter. Using 2 tablespoons, carefully scoop one batter-coated shrimp into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil). For best results, fry no more than four beignets at a time. Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over. With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate.
- To serve, season with salt and accompany with the sauce.
COCONUT JELLY IN SUGAR SYRUP
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
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
AMAZING COCONUT SHRIMP BEIGNETS WITH PEPPER JELLY SAUCE RECIPE - (4.6/5)
Provided by á-175897
Number Of Ingredients 15
Steps:
- Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer. SAUCE: Combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance). BATTER: In a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and green onions. Whisk the ingredients together thoroughly and make a well in the center. Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter. If it's not, thin it with a touch of water. Line a plate with paper towels and have ready. Fold the shrimp into the batter. Using 2 tablespoons, carefully scoop one batter-coated shrimp into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil). For best results, fry no more than four beignets at a time. Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over. With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate. To serve, season with salt and accompany with the sauce. Southern Comfort"> Reprinted with permission from Southern Comfort: A New Take on the Recipes We Grew Up With by Allison Vines-Rushing and Slade Rushing, © 2012. Published by Ten Speed Press, a division of Random House, Inc. Allison Vines-Rushing and Slade Rushing burst onto the culinary scene in 2003 as chefs of Jack's Luxury Oyster Bar, which the New York Times called "one of the most distinctive new restaurants to come along in years" and earned Allison the 2004 James Beard Rising Star award. In 2005, the couple returned to Louisiana to open Longbranch followed by MiLa in New Orleans in 2007.
LEMON-COCONUT MATZO JELLY ROLL
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Make the cake: Brush a rimmed 11-by-17-inch baking sheet with vegetable oil and line with parchment paper. Oil the parchment and dust with potato starch, tapping out any excess.
- Spread the coconut on a separate baking sheet; bake until lightly toasted, about 8 minutes. Let cool. Finely grind all but 1/4 cup coconut in a food processor; add the matzo meal and process until finely ground. Transfer to a large bowl and stir in the potato starch and salt.
- Combine 1/4 cup vegetable oil with the lemon zest and juice in a bowl; set aside. Put the eggs in their shells in a bowl and cover with hot tap water; let stand 5 minutes. Crack the eggs into a bowl; add the granulated sugar and beat with a mixer on medium-low speed until combined, 1 minute. Increase the speed to medium high and beat until thick and fluffy, 12 minutes. Fold the egg mixture into the matzo meal mixture with a rubber spatula until combined. Stir in the lemon-oil mixture until just combined. Spread the batter on the baking sheet; bake until the cake is golden and springs back when pressed, 18 to 20 minutes. Transfer to a rack and let cool 5 minutes in the pan; run a knife around the edge of the cake to loosen.
- Dust a kitchen towel with confectioners' sugar and invert the cake onto the towel. Peel off the parchment. Starting with a long side, carefully roll up the cake, using the towel to help you. Wrap the towel tightly around the rolled cake and let cool completely, about 15 minutes.
- Make the frosting: Put the egg whites, granulated sugar, lemon zest and juice, and salt in a heatproof bowl. Set the bowl over a saucepan of simmering water (do not let the bowl touch the water); whisk until the sugar is dissolved, 3 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until thick, glossy and cool, 3 to 5 minutes.
- Assemble the cake: Unroll the cooled cake and spread with the raspberry jam. Reroll the cake, cover with the frosting and top with the reserved 1/4 cup coconut. Serve with raspberries.
RASPBERRY COCONUT JELLY ROLL
Moist sponge cake filled with raspberry preserves, rolled around cream filling and coated in toasted coconut. Fun, easy and pleases any dessert fan! From "Retro Desserts". Prep times are guesstimates because I didn't time myself. Prep time includes refrigeration.
Provided by GABREEZY
Categories Dessert
Time 2h8m
Yield 1 10 1/2, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Line a 10 1/2" by 15 1/2" jelly roll pan with baking parchment and lightly coat with nonstick vegetable spray.
- Into a large bowl, sift the flour and baking powder together three times.
- In a mixing bowl, beat the egg yolks, vanilla, and 1/4 cup of the sugar together until thick, pale yellow and when drizzled, will hold a ribbon shape for 2 seconds on the surface. This should take about 5 minutes.
- Fold in the flour mixture.
- In another clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy and foamy. With the mixer still running, sprinkle in the remaining 1/4 cup sugar and whisk until the egg whites hold very soft peaks (the consistency of shaving cream).
- In thirds, fold the egg whites into the egg yolk mixture. Spread the batter in the prepared pan and bake for 8 minutes, until barely golden. Set the pan on a rack to cool.
- Make the vanilla cream filling: With an electric mixer, beat together the vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat at high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minute more.
- Run the tip of a knife around the edge of the cake to loosen it from the sides. Dust the surface with confectioners' sugar. Flip the cake onto a dry work surface. With a spatula, spread a 1/8" thick layer of vanilla cream over the cake. Mix the preserves and water until smooth, then carefully spread 1/3 of it in a very thin layer over the vanilla cream. Roll up tightly. Spread the rest of the preserves around the outside of the roll. Sprinkle the coconut on a cookie sheet. Roll the cake through the coconut to coat completely. Refrigerate for 1 hour to set, then trim the ends even.
Nutrition Facts : Calories 521.9, Fat 20.3, SaturatedFat 12.5, Cholesterol 104.5, Sodium 99.7, Carbohydrate 84.3, Fiber 2.5, Sugar 49.6, Protein 4.9
TROPICAL FRUIT WITH COCONUT JELLY RECIPE
Categories Fruit Brunch Dessert Cocktail Party Picnic Low Carb Vegetarian Kid-Friendly Quick & Easy Low Sodium Low/No Sugar Wheat/Gluten-Free Father's Day Spring Summer Healthy Kosher Vegan Potluck
Number Of Ingredients 4
Steps:
- Heat coconut milk in a saucepan over medium heat for 6 minutes or until hot (do not boil). Remove to a jug and cover to keep warm. Wash and dry saucepan. Pour 1 cup cold water into saucepan. Sprinkle over arrowroot. Heat over medium heat for 3 to 4 minutes, stirring, or until arrowroot has dissolved. Pour in warm coconut milk. Add agave sugar. Heat, stirring, for 3 minutes or until agave sugar has dissolved. Remove from heat. Set aside to cool. Pour jelly into a 4-cup jelly mould or four 1-cup jelly moulds. Refrigerate for 4 hours or until set. Invert onto serving plate. Spoon over tart tropical fruit pulp. Serve.
CASSAVA WITH PECAN AND COCONUT JELLY TOPPINGS
It is originally an Asian recipe (Cassava cake) but I added pecan and coconut jelly to make it different and tastier. You need a little bit of hard work preparing the fresh cassava by grating it.
Provided by mrs.huffmankitchen
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Use a grater to grate the cassava; sqeeze it to remove the juice/liquid.
- Put the cassava in a large bowl; add coconut milk,1/2 can of condensed milk (set aside the other half for toppings), vanilla, egg yolk, and brown sugar.
- Mix well using an electric mixer or a spatula.
- Pour the mixture into a greased round tray.
- Bake in 350 degree Fahrenheit oven for about 30 to 45 minutes.
- Remove the baked cassava from oven to add toppings.
- Add coconut jelly, pecans and remaining condensed milk.
- Return to oven.
- Bake for another 10 to 15 minutes then serve.
Nutrition Facts : Calories 456.5, Fat 21, SaturatedFat 16.8, Cholesterol 50.2, Sodium 104.5, Carbohydrate 64.4, Fiber 0.3, Sugar 57.1, Protein 7.1
COCONUT JELLY
Provided by Tyler Florence
Categories dessert
Time 3h18m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
Tips:
- Use fresh coconut milk. Fresh coconut milk will give your jelly a richer flavor and creamier texture. You can find fresh coconut milk in the refrigerated section of most Asian grocery stores.
- Don't overcook the jelly. Overcooked jelly will be tough and rubbery. Cook the jelly just until it reaches a soft and jiggly consistency.
- Chill the jelly thoroughly before serving. Chilled jelly is more refreshing and easier to slice.
- Serve the jelly with your favorite toppings. Coconut jelly can be served with a variety of toppings, such as fresh fruit, sweetened condensed milk, or ice cream.
Conclusion:
Coconut jelly is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With these tips and recipes, you can easily make delicious coconut jelly at home.
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