DessertRecipe

Two-Layered Young Coconut Jelly

Recently, we found these young coconuts from Thailand at Pricesmart for about $2.50 each. Inspired by their freshness and affordability, we decided to make the famous Young Coconut Jelly. This delightful treat is surprisingly simple to make, requiring just a few ingredients to create a two-layered coconut jelly that looks just like the store-bought version.

How to Open a Fresh Coconut?

Opening a fresh coconut can be a bit tricky, but there are plenty of useful tutorials on YouTube. All you need is a sharp knife. Here’s the video I followed for guidance: How to Open a Fresh Coconut. If fresh coconuts aren’t available, you can use canned coconut water. Just ensure it’s 100% coconut water and low in sugar to avoid an overly sweet jelly.

Key Ingredients

  • Young Coconuts: fresh young coconuts provide the best flavor and texture for this jelly.

Coconut Milk Jelly

  • Coconut Water: Fresh or canned, this forms the base of the jelly.
  • Coconut Milk: Adds a rich, creamy layer to the jelly.
  • Milk: Enhances the creaminess of the jelly.
  • Condensed Milk: Adds sweetness and depth to the flavor.
  • Gelatine Powder: Essential for setting the jelly.
  • Sugar: Sweetens the jelly to perfection.

Coconut Water Jelly

  • Coconut Water: The star ingredient for the transparent layer.
  • Gelatine Powder: Helps the jelly to set properly.
  • Sugar: Balances the natural sweetness of the coconut water.
Two-Layered Young Coconut Jelly - likebyregina

Two-Layered Young Coconut Jelly

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Prep Time 30 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Servings 2 servings

Equipment

Ingredients
  

  • 2 Young Coconuts

Coconut Milk Jelly

  • 250 mL Coconut Water
  • 200 mL Coconut Milk
  • 200 mL Milk
  • 10 g Condensed Milk
  • 1 packet + ¼ tsp Gelatin Powder with 55mL cold water
  • 15 g Sugar

Coconut Water Jelly

  • 250 mL Coconut Water
  • ½ packet Gelatine Powder (approx 8g) with 25mL cold water
  • 10 g Sugar

Instructions
 

Open the Coconut:

  • Search on YouTube for tutorials on how to open a coconut. It is pretty easy, and you just need a sharp knife. Alternatively, you can use a coconut opener.
  • 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 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 it 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 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.

Assemble the Jelly:

  • Bring out the coconuts from the fridge. Check if the bottom layer is solidified.
  • Slowly pour the coconut water jelly mixture through a sieve into the coconuts. Pour in small batches to avoid breaking the bottom layer.
  • Cover with plastic wrap and put in the fridge overnight.
Keyword Coconut, Jelly
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