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Coconut Jelly

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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

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)

Directions

  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.

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