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
Equipment
- Coconut opener or a sharp knife
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.
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