This young coconut jelly recipe is a delightful treat that will cool you down on a hot day. Made with fresh young coconut water and gelatin, this jelly is light, refreshing, and bursting with natural sweetness. The jelly is set in the coconut shells for a fun and unique presentation. Serve it as a dessert or a snack at your next gathering and impress your guests with this tropical delight.
Ingredients
- 4 young coconuts
- 3 tablespoons gelatin powder
- 3 cups young coconut water
- 1 cup sugar
- 1 cup cubed young coconut meat
Directions
- Cut the tops of the young coconuts to create openings and drain the coconut water into a bowl. Set aside.
- Scoop out the flesh from the coconuts and cut them into small cubes. Set aside.
- In a saucepan, combine the gelatin powder and young coconut water. Let it sit for 5 minutes to allow the gelatin to bloom.
- Place the saucepan over low heat and stir until the gelatin has dissolved completely.
- Add the sugar to the saucepan and stir until it dissolves.
- Remove the saucepan from the heat and let the mixture cool for a few minutes.
- Stir in the cubed young coconut meat into the gelatin mixture.
- Carefully pour the mixture back into the coconut shells, filling them up to the brim.
- Place the filled coconut shells in the refrigerator and let them set for at least 4 hours or overnight.
- Once the jelly is set, remove the coconut shells from the refrigerator.
- Use a sharp knife to cut the jellies into slices or scoop them out with a spoon.
- Serve the young coconut jelly chilled and enjoy!
