Another cookery class over..and it's been a long time since I blogged. This recipe is a very easy one which I normally make when it's very hot and I'm too lazy to make a complicated dessert. You could make the jelly early (it keeps for at least a week in the refrigerator )and just whip up the sauce about ten minutes before serving..

Tender Coconut Jelly with Coconut cream sauce


Tender coconut water 2 1/2 cups
China grass 1 packet(10gms)
Sugar 6 tbsp

Coconut grated 3 cups
water 1 1/2 cup
Condensed milk 1/2 tin(200gm)


1. Tear up china grass into thin strips. Soak the china grass in tendercoconut water for about ten minutes.

2. Add sugar to this, stir well, and heat .

3. Boil till the china grass is fully melted.

4. Now pour this into a shallow pie dish and leave to set in the refrigerator.

5. Blend together the coconut, water and condensed milk. Strain .

6. Add vanilla essence to this thick cream and chill.

7. The tender coconut jelly will have set within 20 minutes. Chop into small pieces .

8. Serve the jelly pieces with the cream sauce poured liberally on top.

9. Serve chilled.

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