Coconut Rose Jelly 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:

• 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-ROSE JELLY

Steps:

• TO MAKE SYRUP:.
• In a saucepan, combine water and sugar. Bring to a boil, reduce heat, and simmer 10 minutes.
• Add lemon juice, rose water, and strawberry extract. Bring back to a boil, reduce heat, and simmer another 10 minutes. Remove from heat.
• TO MAKE JELLY:.
• Rinse moulds under cold water, do not dry.
• Mix water and agar-agar. Bring to a boil and simmer until dissolved.
• Add coconut cream and rose syrup.
• Pour mix into the moulds and allow to cool to room temperature before refrigerating. Wait until completely set before removing from moulds.
• Top with a little bit of rose syrup; garnish each plate/cup with a fresh strawberry and mint leaf.
• NOTE:.
• The jelly is a nice light pink colour, for a more intense pink, feel free to add some food colouring.