Yezi Coconut Dessert just opened their first dessert shop in Atlanta. I love coconut so really was excited about this. However, each jar of their coconut dessert is at least around $10-$12 and they all contain dairy so my daughter with dairy allergies can’t eat it. There are so many different variations for this dessert! I decided to top one with mango and the other with red bean paste and mochi. I made sure to buy the Aroy-D can of coconut milk. I definitely noticed that it has a higher content of coconut cream.
Coconut Jelly
(Dairy Free Melo Melo Copycat) - Nom Nom Paleo®
Ingredients
1 cup coconut water divided (I like Taste Nirvana brand in the
glass bottle)
2½ teaspoons unflavored gelatin powder
2½ cups full-fat coconut milk I like Aroy-D brand in the
tetrapak or Native Forest Simple Organic coconut milk
¼ cup honey light colored (or use ⅓ cup liquid allulose to make
it keto)
½ teaspoon vanilla extract
1½ cups sliced fresh fruit (optional)
Red bean and mochi (optional)
1.
Pour ¼ cup of the
coconut water into a small bowl. Add the gelatin and whisk until
well-incorporated. Set aside to let the gelatin bloom and rehydrate.
2.
In a small saucepan,
combine the remaining coconut water, coconut milk, and honey. Heat the coconut
mixture over medium heat, stirring frequently until the honey is dissolved and
the coconut milk is hot but not boiling.
3.
Remove the pan from the
heat and whisk in the reserved hydrated gelatin and vanilla, making sure there
are no lumps.
4.
Pour the mixture through
a fine mesh sieve into a liquid measuring cup to catch any unmelted lumps of
gelatin or honey. Skim off any bubbles on the surface with a fine mesh
strainer.
5.
Then, evenly divide the
coconut milk mixture into 6 small (6-ounce) glass jars.
6.
Chill the jars in the
fridge for 1 hour uncovered and then add the lids and chill until solid, about
4 hours. When you are ready to serve, top with fresh fruit if desired!
7.
Store the coconut jelly
in sealed containers in the fridge for up to 3 days.
Comments
Post a Comment