[RECIPE] Two-Layered Young Coconut Jelly

Recently, we found these young coconuts from Thailand at Pricesmart, and they were about $2.50 each. So we decided to buy a few to make the famous Young Coconut Jelly. It is very simple, and you only need a few ingredients to make this two-layered coconut jelly. The finished product looks just like store-bought.

Young Coconut Jelly

How to Open a Fresh Coconut?

You can simply search on YouTube, and I found them very useful. All you need is a sharp knife. Here is the one I followed – https://youtu.be/WhDBm0ikyhI.

If you cannot find fresh coconuts, you can also buy canned coconut water. But make sure that they are 100% coconut water and low in sugar; otherwise, your finished product might be too sweet.

Two-Layered Young Coconut Jelly

Prep Time 30 mins
Resting Time 1 hr 30 mins
Total Time 2 hrs
Course Dessert, Snack
Servings 2 people

Equipment

  • Silicone Spatula
  • Saucepan

Ingredients
  

  • 2 Young Coconut

Coconut Milk Jelly

  • 250 mL Coconut Water
  • 200 mL Coconut Milk
  • 200 mL Milk
  • 10 g Condensed Milk
  • 1 packet (1 tbsp) + ¼ tsp Gelatine Powder + 55mL Cold Water
  • 15 g Sugar

Coconut Water Jelly

  • 250 mL Coconut Water
  • ½ packet Gelatine Powder + 25mL Cold Water approx 8g
  • 10 g Sugar

Instructions
 

  • Search on youtube and learn how to cut open a coconut. It is pretty easy, and you just need a sharp knife. Pour all the coconut water into a large bowl.

Coconut Milk Jelly (Bottom Layer)

  • In a bowl, combine gelatine powder with 55mL cold water. In a small pot, boil some water. Use the double boiler method by standing the bowl in the pot of hot water. Stir until the gelatine dissolves. Never boil gelatine, as it can become stringy.
  • In a saucepan, combine coconut water, milk, coconut milk, condensed milk, sugar, and gelatine mixture. Turn on medium heat and stir constantly. Heat up the mixture until the sugar and gelatine are fully dissolved. Remove the pot from heat immediately, once you start seeing little bubbles.
  • Set aside for at least 20 minutes to cool down. Pour the mixture through a sieve into the young coconut or desired container. Cover the coconut or container with plastic wrap. Put in the fridge for at least 1.5 hours

Coconut Water Jelly (Top Layer)

  • In a bowl, combine gelatine powder with 25mL cold water. In a small pot, boil some water. Use the double boiler method by standing the bowl in the pot of hot water. Stir until the gelatine dissolves.
  • In a saucepan, combine coconut water, sugar, and gelatine mixture. Turn on medium heat and stir constantly. Heat up the mixture until the sugar and gelatine are fully dissolved. Remove the pot from heat immediately, once you start seeing little bubbles.
  • Set aside for at least 20 minutes to cool down.
  • Bring out the coconuts from the fridge. Check if the bottom layer is solidified. Slowly pour the mixture through a sieve into the coconuts. You should first pour in small batches, so it won't break the bottom layer.
  • Cover with plastic wrap and put in the fridge overnight.
Keyword Coconut, Young Coconut

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