A refreshing dessert for those heaty days. Coconut water is cooling for the body & has a lot of nutrients. It is rich in potassium, chloride, magnesium and electrolytes, preventing your body from dehydration. Coconut water is one such natural fluid which has several such benefits, and it is a far better alternative to sweetened drinks.
You can buy whole coconut and consume the drink. Then, scrape the meat and use them to make this dessert.
Ingredients:
1 packet Konnyaku Jelly Powder (10g)
1L Water
110g Sugar
170g Coconut Flesh (cut into strips)
2pcs Pandan Leaves
1/2 tsp Basil Seed (Biji Selasih) - soak for 5 mins
*Optional: few drops of colouring of your choice
Step by Step:
1. Add konnyaku jelly powder into the pot with room temperature water. Stir to mix evenly. (Do not mix into warm or hot water as the powder will easily turn into clumps)
2. Add in sugar & pandan leaves as well.
3. Bring to a boil & keep stirring continuously until the jelly powder melts and mixture become clear.
4. If there's still some small jelly clumps, you can strain the mixture.
5. Arrange coconut strips in the jelly mould.
6. Pour strained mixture into a measurement cup or any cup, add a drop of colouring & some soaked basil seeds. Stir to combine.
7. Pour mixture into jelly moulds.
8. Set aside to cool down before sending to the fridge to chill.
9. Chill for at least 3-4 hrs till jelly fully set & chilled.
10. Serve chilled.
*Follow instructions on the Konnyaku Jelly Powder packaging. Water measurement might differs and varies between brands. You will need to adjust the sugar sweetness if lesser water is used.
Alternatively, you can also replace water with fresh coconut water for a more natural taste. Adjust sugar accordingly if using fresh coconut water.
* For ultimate freshness, consume jelly within 2 days as coconut flesh tends to turn bad quite fast.