Coconut Jelly

Name: Coconut Jelly - Eusebia J.
Ingredients: 5 sheets of gelatin; 200 ml unsweetened liquid cream; 150 ml condensed milk; 200 ml coconut milk; 2 tablespoons coconut flakes; 2; 3 tablespoons coconut flakes for decoration

Dessert - Coconut Jelly by Eusebia J. - Recipia

Coconut jelly is a cold, simple, and easy-to-make dessert. The composition is made from coconut milk, liquid cream, condensed milk, and coconut flakes, while gelatin gives it a firm texture, similar to panna cotta. Once the mixture is heated and strained, it is poured into three glasses or small bowls. Finally, toasted coconut flakes add a more intense flavor and a pleasant texture. Quick Info Total time: at least 1 hour plus the time needed to prepare the composition Preparation time: not specified exactly; preparation is done quickly while heating the ingredients Cooking time: just until the mixture starts to boil Cooling time: minimum 1 hour in the refrigerator Servings: 3 Difficulty: easy Recipe type: cold dessert, coconut panna cotta Ingredients 5 sheets of gelatin 200 ml unsweetened liquid cream 150 ml condensed milk 200 ml coconut milk 2 tablespoons coconut flakes 2-3 tablespoons coconut flakes for decoration Water, for soaking the gelatin Preparation method 1. Place the gelatin sheets in a bowl of water and let them soak. The amount of water is not specified in the original recipe; it is enough to cover them. 2. In a saucepan, combine the coconut milk, liquid cream, condensed milk, and 2 tablespoons of coconut flakes. 3. Place the saucepan on the heat and warm the mixture. There is no need to boil it for long. When it starts to boil, remove the pot from the heat. 4. Strain the hot composition through a sieve. This way, the coconut flakes added to the mixture are removed, and the dessert will have a finer texture. 5. Drain the soaked gelatin sheets well and add them to the still-hot composition. 6. Stir until the gelatin completely dissolves. It is important to ensure it is well dissolved before pouring the mixture into containers. 7. Divide the composition into three glasses or small bowls. 8. For decoration, place the 2-3 tablespoons of coconut flakes in a pan and keep them on the heat until they turn color. Stir or watch them closely, as they brown quite quickly. 9. Sprinkle the toasted coconut flakes over the desserts. 10. Place the glasses or bowls in the refrigerator for at least one hour. The dessert is served after it has set. Why I make the recipe often It is a suitable recipe when I want a simple dessert, without baking and without many steps. The ingredients are heated together, the gelatin is incorporated directly into the mixture, and then the dessert only needs time in the refrigerator. The portion is small, for three containers, which makes it practical when I do not want to prepare a large dessert. The coconut flavor is present both in the composition and in the decoration. The toasted flakes on top slightly change the texture and provide a more pronounced taste than the flakes added before heating. Tips The gelatin must be well soaked before use and drained before being added to the mixture. If there is too much water left on the sheets, it can slightly alter the consistency of the composition. Add the gelatin while the mixture is hot, immediately after the pot has been removed from the heat. Stir until no undissolved pieces remain. Straining is done before adding the gelatin, according to the recipe steps. This way, the coconut flakes in the composition are separated, and the dessert remains smooth. For decoration, do not leave the coconut flakes unattended in the pan. They can color in a short time, especially if the pan is already very hot. If the mixture is not hot enough when you add the gelatin, it may dissolve more slowly. If you have strained the composition and it has cooled too much, you must ensure it is still warm enough for the gelatin to melt without changing the steps of the recipe. Substitutions The recipe uses gelatin sheets, not powdered gelatin. The exact amount of powdered gelatin needed for substitution is not specified, and the sheets can have different weights, so it is not recommended to make the conversion without checking the instructions on the product packaging. The liquid cream must be unsweetened. The condensed milk already brings sweetness, so no separate sugar is added in the original recipe. For this recipe, coconut milk is recommended, not a simple plant-based drink flavored with coconut. Products can have different consistencies, and the final texture can be influenced by this. Variations You can make the dessert in glasses or small bowls, depending on what you have on hand. The amount is divided into three containers, so it is useful to choose similarly sized containers for more equal portions. You can use fewer or more coconut flakes just for decoration, within the limit of the 2-3 tablespoons provided in the recipe. The flakes in the composition and those for decoration serve different purposes: the former contribute to flavor, while the toasted ones provide a crunchy topping. If you prefer a simpler appearance, you can sprinkle the toasted flakes just before serving. In the basic recipe, they are placed over the composition before refrigeration, but the decoration can also be added later. Serving ideas Serve the dessert directly in the glasses or bowls in which it cooled. The appearance is neater if the containers are filled as evenly as possible. The toasted coconut flakes can be sprinkled in a thin or more generous layer, depending on taste. It is important that they are cooled before being placed over the composition so that the topping does not unnecessarily heat the surface of the dessert. Frequently asked questions 1. Is the cream whipped before being added? No. The recipe uses unsweetened liquid cream, which is added directly to the pot along with the coconut milk, condensed milk, and coconut flakes. 2. Why is the composition strained? The composition is strained after heating to remove the coconut flakes added to the mixture. This way, the texture of the dessert becomes smoother. The flakes used for decoration are toasted separately and remain on top. 3. When is the gelatin added? The gelatin sheets are added after the hot mixture has been removed from the heat and strained. They must be soaked beforehand and then well drained. 4. How long should it stay in the refrigerator? The dessert should be kept in the refrigerator for at least one hour. The recipe does not specify a maximum time, but it is important that it is cold and set before serving. 5. Can it be served without toasted coconut flakes? Yes, but the decoration makes the coconut flavor more evident and adds a different texture. In the original version, the flakes are browned in a pan until they take on color and are sprinkled over the dessert. Nutritional values The estimates below are approximate and are based on dividing the recipe into three servings. Values may vary depending on the type of coconut milk, brand of condensed milk, exact fat content of the cream, and weight of the gelatin sheets. For one serving, the dessert may have approximately: Calories: 450-550 kcal Protein: 8-12 g Fat: 30-38 g Carbohydrates: 35-45 g Of the total carbohydrates, a significant part comes from the condensed milk, while the fats mainly come from the cream, coconut milk, and coconut flakes. These values should not be considered exact, especially since commercial products can have quite different compositions. Storage and reheating Store the dessert in the refrigerator, in the glasses or bowls in which it was poured. It is preferable to cover it so that it does not absorb odors from the refrigerator. The recipe is served cold and is not reheated. Heating would affect the gelatin and the texture of the dessert. If stored in the refrigerator, consume it as soon as possible to maintain the texture and flavor of the coconut topping. The toasted flakes may soften over time, especially if the dessert is left uncovered or stored for too long.

Coconut Jelly

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