Silky, smooth, cold and refreshing coconut jelly is the ultimate summer treat to cool off with. Made with fresh coconut water, coconut milk, milk and sugar, this easy coconut jelly recipe can be yours with only 5 simple steps.
Bloom the gelatin. In a small bowl, add 1/4 cup of cold water. Then sprinkle the gelatin on top of the water, gently stir and let it absorb the water for about 5 minutes.
Heat coconut mixture. In a medium saucepan, mix together the coconut water, coconut milk, milk, salt and sugar on medium heat until the sugar dissolves and the mixture is hot and reaches a gentle simmer along the edges. Do not boil!
Add gelatin. Once the mixture reaches a simmer, turn off the heat and add the bloomed gelatin. Mix until the gelatin dissolves and there are no lumps.
Sift the mixture. Pour the mixture through a fine mesh sieve into a large mixing bowl. Skim off any bubbles on the surface.
Assemble and chill. Divide the coconut mixture into small cups or jars of your choice. Chill in the refrigerator uncovered for 1 hour and then cover and refrigerate for 3-4 more hours or until solid.
Serve. Top with fresh fruit and enjoy!
Notes
Use fresh young coconut. For the best tasting coconut jelly, fresh ingredients are best. If you have access to a local Asian grocery store that sells young fresh coconut, I highly recommend using it.
Do not boil the coconut mixture on the stove. Boiling gelatin will result in lesser efficacy and holding strength. If gelatin hits 212°F, it will weaken its gelling ability.
Sift the mixture before adding it to the cups. Make sure to sift the mixture through a fine-mesh sieve to catch any large lumps of gelatin that did not dissolve all the way.