Konnyaku Coconut Jelly

  

I realise I hardly post sweet or dessert recipes. It’s a little unintentional as I haven’t been making desserts much lately because of time. I don’t have too much of a sweet tooth but I will confess to being a chocolate monster. I remember as a kid mixing up Milo and sugar and eating the powdery mixture on its own. That was pretty much the only way I would take Milo, because when I was in primary school and had to take the school bus, unfortunately I was the first to be picked up by the school bus which would meander over half of Singapore before finally dropping off the kids way before school actually started. Because it was so early I usually didn’t have breakfast but my mom would force a cup of milo into me before leaving for school. The combination of a long and jiggly bus ride, milo and motion sickness resulted in childhood rebellion and my never drinking Milo even to this day. Strangely enough, dry Milo and sugar was a weirdly good childhood snack (which alternated well with dry Nestum and sugar)!

I used to make lots of Konnyaku jelly for my kids when they were little. This is a chewy jelly made from konjac seaweed that is so much nicer than the rigid agar-agar I remember as a child. Konnyaku jelly was a sure fire win at all the kids parties I used to host. Somehow as the kids outgrew birthday parties, jellies and chicken nuggets, I stopped making these jellies.

I am pretty sure that I have jelly moulds somewhere in my cabinets but on this lazy day I decided to make Konnyaku jelly with young coconut water and pop the jelly back in the coconuts. I figured that the family would enjoy digging the jelly and the coconut flesh out of the coconut. As I ended up with more jelly mixture than I could fit in the original coconuts, I decided to layer a bit of coconut flesh with the jelly in small bowls. Being Konnyaku jelly, after a while when I checked on the bowls I could easily unmould the jelly from the bowls, and they looked quite pretty too. šŸ˜

  
Konnyaku jelly in young coconut.

Konnyaku Coconut Jelly

  • Servings: Makes about 20 small jellies
  • Time: 1.5 hours
  • Difficulty: easy
  • Print

Ingredients

  • Coconut water from 3 young coconuts, about 800-900 ml
  • 1 packet of Konnyaku jelly powder
  • 1 cup sugar substitute

Method

  1. In a pot mix the jelly powder, sugar substitute and coconut water.
  2. Bring to the boil, stirring constantly about 4-5 minutes. Remove from the heat.
  3. If using jelly moulds, scrape the coconut meat and cut into small pieces. Place the pieces of coconut meat into the base of the moulds, then carefully ladle the Konnyaku jelly mixture into the moulds. Remove any bubbles if they form. (If using the original coconut shells, just pour the jelly mixture back into the shells.)
  4. Refrigerate for 1/2-1 hour. Unmould from jelly moulds and serve.

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