Friday, December 22, 2017

COCONUT MILK RECIPES - EASY YUMMY COCONUT MILK JELLY

COCONUT JELLY / COCONUT MILK ICE

Coconut milk recipes are always my all time favorite. Especially coconut milk dessert recipes are mouth-watering delicious. Jelly recipes are kids favorite and I thought of sharing an easy jelly recipe with agar agar or china grass and coconut milk. Gelatin is the main ingredient which is used in the preparation of jelly. But I always prefer chinagrass instead of gelatin as chinagrass is purely vegetarian. The rich taste of coconut milk and condensed milk along with the agar agar which acts as a jellying agent, makes this dessert very special. The desiccated coconut used to coat the jelly is the other attraction of this yummy dessert recipe. So let us see how to make coconut milk jelly/ chinagrass pudding/ agar agar pudding/ coconut milk pudding/ yummy pudding recipes/ easy pudding recipes/ jelly recipes.

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INGREDIENTS

Chinagrass / Agar agar - 10 gm
Milk - 1 cup
Coconut milk - 1 cup, thick milk
Sweetened condensed milk - half a cup or little more
Sugar    - few teaspoon,  for more sweetness
Salt - quarter tsp, to balance the taste
Desiccated coconut  - 4 tbsp, to garnish

PREPARATION

Here is the video showing how to make coconut milk jelly pudding


  • In a pan, add china grass / agar agar along with a half a cup of warm water. Combine well and switch on the flame. Let it cook over a medium flame until it melts completely into a clear liquid. Stir continuously. When done, set aside in a bowl. (be careful that it will set quickly once it is cooled, so stir occasionally until we prepare the milk mixture).
  • Boil milk and coconut milk in a pan. Stir occasionally. When it boils, add the sweetened condensed milk and mix very well. Add a pinch of salt to balance the taste and sugar if required for more sweetness.
  • Combine well and add the prepared agar agar mixture, mixing continuously until the agar agar mixture is well combined. When done, remove from flame and pass this mixture through a strainer to avoid any lumps. 
  • Now you can transfer it to a square tray or any silicon molds and keep refrigerated once it is cooled. 
  • Let it stay in the refrigerator for 6 hours or overnight.
  • Slice it into desired shapes or can use a cookie cutter. Coat it with desiccated coconut and serve.
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