Coconut Gelatin Dessert Food

COCONUT JELLY

Steps:

• 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.
• 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.
• 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.
• To serve, remove the jelly from pan using the plastic wrap and invert it onto a cutting board. Remove the plastic wrap and discard. Using a hot knife cut the jelly into 1 1/2-inch cubes. Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries.

COCONUT GELATIN DESSERT

Steps:

• Mix gelatine and sugar in a bowl, and add boiling water, stirring until dissolved. Then stir in coconut milk and flavoring. Pour into an 8-inch square cake pan and chill until set. Cut into rectangular or diamond-shaped serving pieces to serve. cook's notes I went to Buffet Asia tonight, a popular Chinese restaurant here in Las Vegas. I love the coconut gelatin they serve there. Looked it up and wanted to share, its very good!

COCONUT DREAM DESSERT

Steps:

• Mix the rum and gelatin together. Set aside. Whip the cream until fluffy, while adding the coconut milk and the rum/gelatin mixture. Refrigerate for 2 hours in individual serving bowls or coconuts that are cut in half.
• Melt the brown sugar and butter in a saucepan over medium heat. Add the grated coconut and stir together until blended and caramelized. Sprinkle on top of the dessert.

COCONUT-WATER GELATIN

Steps:

• Pour 2 cups coconut water into a bowl; sprinkle with gelatin packets. Let gelatin soften, about 5 minutes. Meanwhile, bring 2 cups coconut water, scraped vanilla bean, and sugar to a boil in a saucepan, stirring until sugar has dissolved. Pour over gelatin mixture and stir until gelatin has dissolved and mixture is combined. Discard vanilla bean and pour mixture into an 8-inch-square baking dish. Refrigerate until set, at least 3 hours and (covered with plastic wrap) up to 3 days.

COCONUT JELLY

Steps:

• Bring water to a boil.
• Mix agar agar with cold water before adding to boiling water.
• Mix agar agar solution in boiling water.
• Let cook for 5 minutes.
• Add sugar and cook till dissolved.
• Add coconut milk and vanilla.
• Cook 5 minutes.
• Pour in dish and cool in refrigerator.
• It will form two layer( a clear layer and a white layer).