Coconut Jelly

Name: Coconut Jelly
Prep time: 3 h 18 min
Cook time: 3 h 18 min
Total time: 3 h 18 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters cream of coconut; 4 sachets powdered gelatin (just shy of 4 tablespoons); 118 milliliters maraschino cherries with stems; 473 milliliters canned pineapple chunks in sweetened juice; 237 milliliters warm water; 118 milliliters whole milk

Coconut Jelly might be a good recipe to expand your condiment repertoire. This recipe serves 6. One portion of this dish contains around 2g of protein, 25g of fat, and a total of 735 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have cream of coconut, sachets powdered gelatin, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 18 minutes. It is a good option if you're following a gluten free diet.

Instructions

Watch how to make this recipe.

Begin by blooming the gelatin. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated. Set aside.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

In a medium saucepan over medium-high heat, add the coconut cream and milk. Stir well with a whisk to combine. Bring to a simmer then stir in the gelatin mixture. Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes.

Ingredients you will need

Coconut Cream

Gelatin

Milk

Equipment you will use

Sauce Pan

Whisk

Spray an 8 by 8-inch nonstick square cake pan with a little nonstick spray (this will help hold down the plastic wrap). Line the cake pan with plastic wrap (1 sheet across 1 way and another sheet across the other way, works well), leaving enough overhang so you can pick the jelly up from the pan. Give the coconut mixture a final whisk and pour it into the lined pan. Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight.

Ingredients you will need

Coconut