Coconut and Pandanus Jellies Recipe

Ingredients : Serves 4-5

4-6

625 ml

90 g

Cream dressing

170 g

60 ml

Young coconuts

Pandanus leaves, washed thoroughly

Water

Unflavored gelatin powder

Whipping cream

Sweetened condensed milk

Method :

Chop the tops off the coconuts, drain and reserve the juice. Scrape out the white part of the coconut flesh with a spoon and shred.
Bring the reserved coconut juice to the boil, add the shredded coconut flesh and simmer for about 5 minutes. Drain and reserve the shredded coconut flesh and discard the coconut juice.
In a separate saucepan, boil pandanus leaves in 375 ml of the water until water is infused with flavor and aroma of pandanus leaves, about 10 minutes.
Discard pandanus leaves, strain the pandanus water then add enough fresh water to make 450 ml of pandanus liquid. Add gelatin powder to the liquid and stir to dissolve.
Simmer over medium heat, stirring constantly, until liquid becomes clear, about 5 minutes. Pour into a 20 cm dish and allow to set, about 15 minutes in refrigerator or 30 minutes at room temperature. Cut into small cubes.
Toss pandanus jelly cubes and young coconut strips in a separate bowl.
Fold in cream dressing and chill for about 3 hours before serving.