Coconut Jelly Recipe

Ingredients :

Combination A

1 liter Young coconut water

20g Agar-agar powder

125g Castor sugar

2 Pandan leaves, shredded and knotted

Combination B

100ml UHT milk

A few drops of green food coloring

Young coconut flesh, scraped from the young coconut.

1. Bring combination A to a low simmering boil until sugar and agar-agar powder dissolve.
2. Add in B, mix and continue to cook for 4 minutes.
3. Remove mixture from the heat and leave aside for 5 minutes.
4. Pour coconut jelly mixture into a wet tray and add in coconut flesh.
5. Put aside to set then chill in the refrigerator before cutting into slices.