Coconut jelly

Category: Confectionery
Coconut jelly

Ingredients

coconut cream 100g
milk cream 15% 100g
gelatin 5 grams
water for gelatin 30 grams
sugar 40 grams
vanilla option taste
salt pinch
coconut flakes option

Cooking method

  • Coconut jellyPour gelatin with cold boiled water. Stir and allow to swell.
  • Coconut jellyIn a saucepan, combine coconut and milk cream, salt and sugar.
  • Coconut jellyHeat the mixture to about 80-90 degrees. The sugar should melt all over, and the coconut cream should melt. Remove from heat. Add vanilla if desired.
  • Coconut jellyAdd the swollen gelatin to the coconut-cream mixture. Stir until completely dissolved.
  • Coconut jellyPour the mixture into a mold. Put in the refrigerator until it solidifies.
  • Coconut jellySprinkle coconut on the board. Dip the jelly mold in hot water for a minute so that the jelly can be better reached. Turn the mold onto a board with shavings.
  • Coconut jelly
  • Coconut jellyCut the jelly layer into small squares and roll them in the coconut flakes.
  • Coconut jelly
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

Delicious. The consistency of the jelly is delicate. If you like a denser jelly, then increase the gelatin by 1-1.5 grams. Recommend!

eye
Angela, wedding recipe ... or princess)
In one word - ah!
Now I know that there is not only coconut milk, but also cream ... miracles!
ang-kay
Tanyush, like a princess Thank you)
Quote: ok
not only coconut milk, but also cream ... miracles!
The jar says not milk, but cream

Coconut jelly

Irina F
Oh, oh! Sharman !!!
I want it already!!! Angela, do you think that if the milk component is completely coconut, the taste will not suffer much?
ang-kay
Ira, Thank you.
Quote: Irina F
if the milk component is completely coconut, the taste will not suffer much?
I think it will be too coconut. If this does not bother you, then you can try)
Irina F
But it will be lean)
I'll definitely try, though I'm still sick and lying on the bed)
How I get well, sure!
ang-kay
It will be lean if you also replace gelatin with agar. Get well)
Trishka
Already captured the spirit of such beauty, straight Raffaello in its purest form, super!
Irina F
Quote: ang-kay

It will be lean if you also replace gelatin with agar. Get well)
Aaaaa! Well, kanesh, my foolish head, I didn't even think about gelatin !!!!!
kristina1
Angelawhat an incomparable coconut jelly ... a fairy tale ...
Zhannptica
Luxuriously!!! Weightlessness, the roses are held so that they do not fly away)
Arka
Amazing cubes, Angela!
I'm going to look into the bins, suddenly the coveted jar was lying around.

Girls, I may be wrong, then I apologize, but it seems to me that the essence of fasting is not at all about not using gelatin because of its animal origin.

ang-kay
Ksyusha, kristina1, Jeanne, Nata, Thank you, my darlings. This is delicious. If you cook, you will not regret it)
Quote: Arka
Girls, I may be wrong, then I apologize, but it seems to me that the essence of fasting is not at all about not using gelatin because of its animal origin.
Nata, the rights. Fasting without prayer, humility, abstinence from all kinds of passions and repentance is just a diet)
Babovka
And if you make homemade coconut milk, will it make a dessert?
ang-kay
Olesya, Why not?
Babovka
Quote: ang-kay
Olesya, why not?
Angela, and increase the amount of gelatin? and the question - how much agar to replace gelatin?
ang-kay
Gelatin is taken 1 g per 60 grams of base. Everything is included in the basis. But you need to look at the instructions on the packaging for gelatin. I am not very friendly with agar, but if I am not mistaken, there is 1 teaspoon per 250 ml. liquids. Although agar also has different strengths.
Ilmirushka
Angela, I love all kinds of jelly, but for THIS where to get coconut cream ... we don't have them ...
Quote: Irina F
if the milk component is completely coconut
, and if the other way around?
ang-kay
Ilmira, Thank you)
You can make coconut milk yourself. There are recipes on the forum. You can simply boil the coconut flakes, let it brew, blender and strain, squeezing out the cake.
Quote: Ilmirushka
and if the opposite?
It will be just great milk jelly.
Ilmirushka
Quote: ang-kay
You can simply boil the coconut flakes, let it brew, blender and strain, squeezing out the cake. Angela, no-no-no, I want coconut!

Svetlenki
Angela,

A dream come true!!!! Thank you!!!

I will reduce the gelatin and tomorrow I will have a COCONUT PANACOTTA !!!!!

lady inna
Angela, Your recipes are recognizable even on tiny previews on your smartphone screen! Such cute jellies in the photo :-)
And the recipe seems to be quite elementary, if there is such cream at hand. But as an option, you can completely make dairy products, too? And the coconut will be present in the sprinkle.
ang-kay
Svetlenki, not at all.
Quote: Svetlenki
I will reduce the gelatin and tomorrow I will have a COCONUT PANACOTTA !!!!!
Sveta, the jelly is not tight at all. But, if anything, then Rada-dms has coconut pannacotta.
lady inna, Inna, Thank you so much)
Quote: lady inna
But as an option, you can also completely make dairy products ,? And the coconut will be present in the sprinkle.
Of course. There will be a wonderful milk jelly.
Svetlenki
Quote: ang-kay
But, if anything, then coconut panacotta is in ...

The fact is that by observing the use of coconut milk and cream in the same dishes, we came to the conclusion that coconut cream tastes much better.So excuse me, we will take your princess recipe as a basis

Angela, please tell me, I understand that you had hard coconut cream? Have you had any obvious flaking of coconut oil? I just have a packaging in a seal and when I open it, I see obvious oil from one side. Maybe remove it, not add it?
ang-kay
Sveta, the stratification in the bank is obvious. After mixing, first with a spoon, and then slightly with a whisk from the blender, just by hand, a homogeneous mass is obtained. And it already looks like ordinary thick cream than a piece of butter.
Svetlenki
Angela, Thank you! Then I will probably also warm it up a little and stir it with a whisk. My block is so solid
ang-kay
Looks, too, the fat content is different.

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