How to make coconut jelly Authentic coconut jelly preparation

Coconut water jelly preparation steps:

1. Material preparation.

A fresh coconut, agar, jelly container, cool boiled water to taste.

2. Practice steps.

Step 1: First remove the head of the fresh coconut, pour out the coconut water, do not throw away the coconut shell, and use it as a container for jelly when the time comes.

Step 2: Add water to the agar and stir to fully absorb the water, the ratio of agar and water is 1:50, about 10 minutes later, pour it into the pot ** boil, so that the agar is all dissolved in water and let it cool at room temperature.

Step 3: Pour the coconut water into the agar solution, stir well, if you want to make pulp jelly, you can peel and dice other fruits and put them into the mixture, then pour them into the coconut shell to make a large jelly, and pour the rest into the jelly mold to make a small jelly, which can be eaten by children.

Step 4: Put the mold and coconut shell together in the refrigerator, refrigerate for about 3-5 hours, and then take it out to see if it is all solidified, and you can eat it directly after solidification.

coconut milk jelly].

Ingredients]: a bag of pure milk (227ml), 23g corn starch, 23g sugar, appropriate amount of coconut;

Detailed production process]:

Step 1: All the ingredients used to prepare coconut milk are commonly used in households, cornstarch is the type that is commonly used to make soups, and it can be found everywhere in supermarkets. I use coconut, full-fat coconut in the supermarket, and I can also buy it online;

Step 2: Pour the pure milk, cornstarch, and sugar into the milk pot, stir well, then heat over low heat, stir when cooking rice, the fire should be small, the fire is too easy to boil, the stirring cannot be stopped, it is easy to clump and affect the taste.

Step 3: Soon, the milk in the pan starts to thicken and becomes more and more mushy. Continue to cook over low heat, stirring as you cook;

Step 4: When the liquid in the pan is more viscous, lift the spatula and the milk will be sticky enough to drip slowly, then turn off the heat. When the heat is turned off, there is still heat in the bottom of the pan, so you need to keep stirring for a while and wait for the temperature to drop to stop the heat.

Step 5: Take a square bowl, cover it with larger plastic wrap, pour the cooked milk paste into the plastic wrap and scrape the surface with a spatula to smooth the excess plastic wrap on the surface. The bottom is now flat and smooth, with the better-looking side facing up.

Leave it in the refrigerator for more than 2 hours. It's refrigerated, not frozen!

Step 6: Remove the frozen jelly and fix the shape and feel like tender tofu. Cut it into small squares horizontally and vertically;

Step 7: Place the chopped milk and jelly in a coconut bowl.

This completes the coconut panna cotta.

For us Hainan people, it is relatively simple to make some jelly with the coconut produced in our own land, and under normal circumstances, we need to take out the coconut water in the master's house and then take out the coconut meat. Stir in a grinder, then add rock sugar and honey, add some milk or other jam, or blueberries and strawberries. At this time, boil with water, add some white jelly to it, and then put it in a platter and freeze it in the refrigerator for about 30 minutes, so that the delicious coconut jelly is ready.

aqui te amo。

Coconut plus agar! Take the coconut juice and add agar to boil, and when it is cold, it is done.

Ingredients for coconut jelly.

Two tablespoons of gelatin powder, 100 grams of coconut milk, one fresh coconut, appropriate amount of sugar.

Preparation of coconut jelly.

1. Cut the fresh coconut with a knife at the top, and pour out the coconut water inside after opening.

2. Pour the prepared coconut milk and coconut green into the pot, then add the gelatin and an appropriate amount of sugar, low heat, and the powder is completely diluted, without boiling.

3. After it is ready, pour it into the coconut, and the excess can be poured into other small utensils by yourself, and when it is a little colder, put it in the refrigerator and freeze it, and you can taste it after about half an hour to an hour.

Teach you to make your own coconut jelly, learn it in one minute, the cost is only a few yuan, cool and delicious.

The method of authentic coconut jelly is to remove the leaves, remove the coconut water from the shell, and use the holes inside.

Please click Enter a description.

1.Prepare materials.

Please click Enter a description.

2.Stir the cornstarch with 250ml of pure milk until melted, please click to enter **Description.

3.Keep stirring! Otherwise, it will precipitate.

Please click Enter a description.

4.Over medium heat, pour another 250ml of pure milk into the pan.

Please click Enter a description.

Add whipping cream to the pan.

Please click Enter a description.

6.Add all the sugar to the pan.

Please click Enter a description.

7.Stir until the sugar is melted, and the pan is bubbling and reduce the heat.

Please click Enter a description.

8.Stir the cornstarch again, pour it into the pan, and stir as you pour.

Please click Enter a description.

9.Stir constantly, preferably with two chopsticks until the paste is puree, please click to enter **Description.

10.Remove from heat until viscous and non-granular.

Please click Enter a description.

11.Sprinkle a layer of desiccated coconut on the bottom of the container.

Please click Enter a description.

12.Pour into a container and flatten.

Please click Enter a description.

14.Take out the undercuts.

Please click Enter a description.

15.Cut into your favorite size and let the coconut jelly stick to the desiccated coconut.

The preparation of coconut jelly is as follows:

Ingredients required: coconut chips, blueberries, gelatin slices, coconut water, milk, coconut milk, coconut, condensed milk, sugar, marshmallows, decorative biscuits.

1. Split the coconut, pour out the coconut water, weigh the required amount of mu, and soak it in ice water to soften.

2. Pour the coconut water into the pot, add milk, coconut milk, sugar, condensed milk, and simmer until warm. Add the softened gelatin slices, stir to melt, let the liquid cool slightly and pour into a coconut container.

3. Refrigerate for 6 hours or more until solidified. Top with blueberries, cereals, coconut chips and marshmallows and garnish with biscuits.

Tips for making coconut jelly:

1. The gelatin tablets used in the formula can be used directly by soaking them in ice water. If you use gelatin powder, you need to soak it in cold water before use, and the ratio of gelatin powder is 1:3, for example, 5g of gelatin powder is stirred with 15g of water to soak it.

2. When soaking gelatin powder, put water first and then powder, so that it is not easy to agglomerate.

3. The mixture of coconut milk, coconut water and milk does not need to be boiled, as long as it is warm, the temperature is too hot to melt the gelatin tablets, which will affect the coagulation of the gelatin tablets.

4. The coconut is green coconut, the coconut meat is more tender and can be dug and eaten, and the shell is relatively thin, which can be handled and opened at home. The amount of coconut water in Pure Coconut is different for each person, if the coconut water is not enough for the amount in the formula, you can use drinking water to supplement the insufficient amount. Coconut milk is recommended to use strong coconut milk, which has a more flavorful coconut flavor.

The preparation of coconut jelly is as follows:1. Cut the whole coconut horizontally from the top.

2. Pour out the coconut water and set aside.

3. Add sugar and coconut milk to the milk, heat and stir well over low heat.

4. After the custard solution is cooled, it can be poured into the coconut, covered with a lid, and refrigerated with plastic wrap for more than 6 hours.

5. Add the softened gelatin slices and stir until melted.

6. Turn off the heat and add the coconut water and stir well.

7. After the custard solution is cooled, it can be poured into the coconut, covered with a lid, and refrigerated with plastic wrap for more than 6 hours.

8. Prepare your favorite ingredients, add them to your heart's content, and you're done!

The preparation of coconut jelly is as follows:Materials. Ingredients: 500g coconut.

Seasoning: 10g of agar, 100ml of Dutch cow cheese milk, 60g of yuanzhen sugar.

1. Pour out the coconut water and precipitate.

2. Break the coconut shell and scoop out the coconut meat with a spoon.

3. Put the coconut water together with the coconut meat, milk and sugar in a food processor and beat into a fine slurry.

4. Soak the agar in water to soften.

5. Cook and dissolve the agar over low heat in an appropriate amount of water.

6. Add coconut milk to the boiled agar little by little, mix well, do not boil.

7. Pour it into the mold and let it cool, refrigerate it in the refrigerator, and take it out to remove the mold after two hours.

The preparation of coconut jelly is as follows:Tools Ingredients: 300 ml of coconut water, 200 ml of pineapple juice, 35 grams of gelatin powder, 20 grams of sugar.

1. Prepare all materials.

2. Take a square bowl and pour in 200ml of pineapple juice.

3. Add 15 grams of fish gelatin powder and evaporate in water.

4. Freeze the pineapple and put it in the refrigerator until it solidifies.

5. Cut the pineapple jelly into small pieces and put it in the refrigerator for later use.

6. Pour 3 tablespoons of cold boiled water into a square bowl, pour in 20 grams of fish gelatin powder and white sugar, and mix slightly.

7. Pour the coconut water into a bowl.

8. The same water evaporation.

9. Let the coconut water cool and put it in the refrigerator for 30 minutes.

10. Take out the coconut water, if the coconut water has not solidified at this time, take out the pineapple jelly that has been cut into pieces, pour it into the coconut water, and put it in the refrigerator again.

11. The crystal coconut pineapple freeze will solidify in about 2 hours, cut it into your favorite shape and eat it, or you can pour out a glass of chilled coconut water, and it is also a good way to eat the jelly into small pieces and mix it in the coconut water.

Ingredients: 500 grams of coconut water, 100 grams of coconut meat.

Excipients: 2 gelatin tablets, 1 tablespoon of icing sugar.

Method: 1. Take the coconut juice from the fresh coconut and dig out the pulp inside the cut lid.

2. Beat the coconut water and pulp together with a wall breaker to make coconut milk, and then add a small spoon of powdered rock sugar. Heat over low heat to about 50 degrees.

3. Soak the gelatin tablets in ice water 20 minutes in advance until soft. Be sure to use ice water, if the water temperature is high, it will dissolve the gelatin tablets and affect the solidification.

4. Remove the soft gelatin slices and put them into the coconut milk at about 50 degrees, stir well until completely melted.

5. Then pour it into the coconut shell, the pulp will be retained, and the coconut flavor of the jelly will be stronger.

6. The refrigerator will solidify after half a day, and you can also sprinkle some crispy coconut grains on it, so that the taste is richer.

7. Done.

Coconut jelly

Ingredients: 1 coconut green (take coconut water, coconut meat),

1 bottle of pure milk 250ml, 28g sugar, 10g gelatin tablets, 100ml coconut milk, 30ml whipping cream.

Method] 1Sift the coconut water and pour it into a small milk pot, and chop the coconut meat for later use;

2.Pour in light cream and coconut milk and stir well, pour in milk and sugar and heat over low heat until small bubbles (about 60 degrees), add soft gelatin slices (drain the water) and stir to melt and turn off the heat;

3.After cooling, sieve and pour back into 1 coconut shell, pour the rest into 1 bowl, and sprinkle some coconut meat (you can also prepare 2 coconut greens, use 1 coconut water, and drink the other 1 coconut water, just enough to pour back into 2 coconut shells);

4.It can be eaten overnight after being completely sealed and refrigerated;

5.Coconut milk can be used instead of coconut milk, coconut milk is prepared for 150ml, and coconut milk is used without adding sugar; The amount of whipping cream has been reduced, and there is no pure milky taste.

Coconut jelly steps:

1- Crack the coconut, reserve the coconut water for later use, dig out the white coconut meat, put it in the juicer and mix it with the coconut water to make milky white fine coconut milk, the finer the better.

2-Put 10g of fish gelatin powder and a little pure water into a small pot, add sugar after it fully absorbs water and becomes translucent, put the small pot into a large pot filled with boiling water, let it stand until it is fully dissolved into a transparent liquid, take out the small pot and let it cool;

3- After the above cooling, add 10-20 times of coconut milk (depending on the consistency of coconut milk, add more if thick, add less if it is thin), stir well and pour it into the mold (the oil on the inner wall can be omitted, because the coconut has coconut oil), seal the plastic wrap and put it in the refrigerator --- air-conditioned room, be careful not to wait for the jelly water to solidify due to cooling, and pour it while it is liquid;

4- Wait for 1-2 hours to see that the jelly in the refrigerator is completely solidified, flip the mold to the prepared lunch box, carefully insert it into the joint between the side and the inner wall with a thin-bladed knife, wait for the air to enter, and the mold can be demolded under the action of gravity, but you must be quick to see and do not break the delicate jelly to affect the appearance.

5- Garnish, cut the cherry in half, remove the core, trim into a heart shape, put it on the top layer, finish.

To make coconut jelly, you need to prepare the following materials: fresh coconut, small bowl, sugar, gilding powder, cooking pot, cut the coconut and pour out the coconut water, then add sugar and gilding powder to cook, and then pour it into the coconut shell to freeze, the specific steps are as follows:

1. First, take out the fresh coconut and cut it at the top with a knife.

2. After opening, pour out the coconut water inside.

3. Then pour the prepared coconut milk and coconut green into the pot, then add the gelatin and an appropriate amount of sugar, and dilute it completely on low heat, without boiling.

4. Then pour it into the coconut, the excess can be poured into other small utensils, and put it in the refrigerator to freeze when it is a little colder.

5. Finally, it is completed.

When making coconut jelly, you need to pay attention to the fact that the coconut water is completely diluted on low heat, without boiling, and then put it in the refrigerator to freeze, you need to pay attention to the freezing time of not less than half an hour.