Recipes
Product
Videos
Store Finder
Shop
FAQs
Search

footer

Coconut Jelly

This is a typical coconut based dessert served in many Asian countries.  Andre Prost Coconut Milk and unflavored gelatin make a delicious finger food. Cut into squares or any shape you desire.
TIME
10 minutes to assemble
2 hours to refrigerate
YIELD
8 X 8 inch pan (pieces depend on how you cut them)
INGREDIENTS
2-13.5 oz cans Andre Prost Coconut Milk (found in the baking aisle)
4-1/4 oz envelopes of unflavored gelatin
1 cup sugar
1/2 teaspoon coconut extract
Optional: 1-2 mangoes, chopped
DIRECTIONS
Step 1
Pour 1 cup of Coconut Milk into a medium bowl. Sprinkle gelatin over top and let stand 1-2 minutes. Whisk together well.
Step 2
Bring remaining Coconut Milk, sugar and coconut extract to a boil. Pour over gelatin mixture and whisk until gelatin is completely dissolved. Pour into an 8 X 8 inch square pan and refrigerate until firm, about 2 hours. Cut into desired shapes and eat as is, or serve bite size pieces in glasses mixed with chopped mango.

Email Friend
 
 
 
 
Close