Coconut Jello Recipes

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.

YOUNG COCONUT JELLY

Steps:

• Break coconut shells with a hammer or the back of a heavy cleaver; collect coconut water in a saucepan. Pry flesh from the shell with a strong knife. Peel off any skin with a vegetable peeler. Slice flesh.
• Add sugar and pandan leaf to the saucepan of coconut water. Heat over medium heat. Add agar-agar powder and stir until dissolved. Stir in sliced coconut flesh.
• Remove mixture from heat and scoop out pandan leaf. Pour into individual cups or ramekins. Cool to room temperature, 15 to 20 minutes. Refrigerate until set, about 30 minutes. Serve chilled.

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.

EASY COCONUT CREAM PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
• Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
• Top pie with remaining COOL WHIP; sprinkle with toasted coconut.

COCONUT GELATIN DESSERT

Steps:

• Mix gelatine and sugar in a bowl, and add boiling water, stirring until dissolved. Then stir in coconut milk and flavoring. Pour into an 8-inch square cake pan and chill until set. Cut into rectangular or diamond-shaped serving pieces to serve. cook's notes I went to Buffet Asia tonight, a popular Chinese restaurant here in Las Vegas. I love the coconut gelatin they serve there. Looked it up and wanted to share, its very good!

COCONUT JELLO RECIPE BY AKILA SUBRAMANIAN AT BETTERBUTTER

Steps:

• Mix fruit syrup/ concentrate with 3/4 tsp of veg gelatin.
• Bring this to a boil and simmer for 2-3 minutes on low heat, stirring continuously.
• Pour 1 tbsp of jelly mix into each ramekin to form a very thin fruit jelly layer.
• Refrigerate for 3-4 minutes to set.
• In a clean bowl, mix the water and 2 tsp of veg gelatin powder.
• Mix in all the remaining ingredients.
• Bring this mixture to a boil, stirring continuously.
• Continue to stir and simmer on low for 3-4 minutes.
• Set aside until it feels warm (not hot) and keep stirring occasionally.
• Pour this carefully over the partially set fruit jelly layer.
• Allow to set in the refrigerator for 10-15 minutes.
• Loosen the edges carefully with a blunt knife or spatula to pop the jello out.
• Dig into your yummy wiggly wobbly dessert.

COCONUT JELLY - AN EASY AIP TREAT

Steps:

• Soften gelatin in water for about a minute by sprinkling on top. Add hot water and stir well to dissolve.
• Pour coconut cream into a medium saucepan. Heat on medium to a slow boil.
• Add gelatin water to saucepan. Allow to cook for about 5 minutes. Remove from heat and stir in sweetener and or extract if using.
• Pour into an 8x8-inch baking dish. Refrigerate until set.

STRAWBERRY COCONUT COOKIES

Steps:

• Place all but 1/2 cup coconut in a large mixing bowl. Place the 1/3 cup coconut in a smaller bowl.
• In the larger bowl, add the strawberry Jell-O powder, and all but about a tablespoon of sweetened condensed milk. Add the tablespoon of sweetened condensed milk to the smaller bowl.
• Mix the strawberry mixture. Add a couple of drops of green food coloring to the smaller bowl and mix.
• Take a scant tablespoon of the strawberry mixture and shape into strawberry shapes.
• Take a tiny amount of the green coconut and press onto the end of each strawberry.
• Store covered in the refrigerator.

COCONUT JELLO

Steps:

• 1) Heat the coconut milk and sugar
• 2) Dissolve the gelatin in water, and let it bloom