Coconut Milk Jelly

Ingredients

1 dry coconut, shelled and cut into small pieces
1 1/2 cups water
(For this you can substitute 2 cups unsweetened canned coconut milk)
1 cup cup evaporated milk, or 1 low fat milk for a lighter jelly
1 envelope plain gelatin

Preparation

1
Put chopped coconut and water in blender and chop/blend until coconut is very finely chopped.
2
Strain coconut liquid from blender into a large saucepan. You should have about 2 cups liquid. This is the coconut milk.
3
Dicard the coconut flesh.
4
Place saucepan over medium heat and bring coconut milk to a boil.
5
Add condensed milk, evaporated milk, nutmeg, and bitters.
6
Taste for sweetness. If necessary, add more condensed milk.
7
Reduce heat and simmer mixture (stirring frequently) until liquid reduces by about 1/3 and it coats the back of a wooden spoon.
8
Remove saucepan from heat.
9
Prepare gelatin by soaking for 2-3 minutes in 4 tbsp cold water.
10
Add gelatin to hot coconut liquid, whisking or stirring briskly to completely dissolve the gelatin.
11
Pour into individual serving dishes sprayed with non stick cooking spray, or one large serving bowl.
12
Chill for at least 4 hours, overnight is preferable.

 



Comments

Chris Paulk's picture

Yum! This reminds me of the Haupia we would eat when we were growing up in Hawaii!

Yield:

6

Added:

September 30, 2010

Creator:

rlene

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