Coconut Jelly

In this recipe

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.

8 X 8 inch pan (pieces depend on how you cut them)


10 minutes to assemble
2 hours to refrigerate

1. Pour 1 cup of Coconut Milk into a medium bowl. Sprinkle gelatin over top and let stand 1-2 minutes. Whisk together well.
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.