Coconut Jello Food

COCONUT JELLY

Steps:

• Pour the coconut milk into a medium saucepan. Sprinkle the agar-agar powder over the top, add sugar, and whisk to combine. Simmer for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream and rose water.
• Transfer the mixture to an 8×8 square pan, cover with foil, and refrigerate until set - at least 3 hours, up to overnight.
• Run a knife around the edges of the pan and turn it out onto a cutting board. Cut into diamonds, squares, or rectangles and serve cold.

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).

ISLAND PINEAPPLE COCONUT JELLO SHOTS

Steps:

• Dissolve jello in boiling water completely, stir in rum.
• Pour into 2 ounce shot glasses 3/4 of the way up.
• Chill till set and serve.

LIME IN THE COCONUT JELLO SHOTS (WITH COCONUT MILK)

Steps:

• Bring water to the boil & remove from heat.
• In a large bowl, combine the 3 Jello packages. Slowly add the hot water, then the coconut milk/juice & lime juice. (You put the lime in the coconut & mix it all together). Wait 3 - 4 mins & then stir in the rum.
• Pour into individual serving sized or plastic shot glasses & chill.
• Spray shots with whipping cream, if preferred, before serving.

COCONUT JELLO

Steps:

• 1) Heat the coconut milk and sugar
• 2) Dissolve the gelatin in water, and let it bloom