Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Coconut Jelly
10 minutes to assemble
2 hours to refrigerate
2 hours to refrigerate
8 X 8 inch pan
(pieces depend on how you cut them)
10 minutes to assemble
2 hours to refrigerate
2 hours to refrigerate
8 X 8 inch pan
(pieces depend on how you cut them)
This is a typical coconut milk based dessert served in many Asian countries. A Taste of Thai Coconut Milk and unflavored gelatin make a delicious finger food. Cut into squares or any shape you desire.
Ingredients
- 2-13.5 oz cans Coconut Milk
- 4-1/4 oz envelopes of unflavored gelatin
- 1 cup sugar
- 1/2 teaspoon coconut extract
- Optional: 1-2 mangoes, chopped
Directions
- Pour 1 cup of Coconut Milk into a medium bowl. Sprinkle gelatin over top and let stand 1-2 minutes. Whisk together well.
- Bring remaining Coconut Milk, sugar and coconut extract to a boil. Pour over gelatin mixture and whisk until gelatin is completely dissolved. Pour into an 8 X 8 inch square pan and refrigerate until firm, about 2 hours. Cut into desired shapes and eat as is, or serve bite size pieces in glasses mixed with chopped mango.
In This Recipe