Coconut jelly

Overview

I ate local Jell-O while traveling in Cambodia, and I still remember it fresh in my memory. With a hint of coconut aroma, refreshing taste and a lot of pulp, I couldn’t help but make one.

Tags

• dessert
• western food
• thai coconut concubine
• white jelly

Ingredients

Steps

1. 1 A Thai coconut concubine

   

2. 2 grams of white jelly

   

3. 3 Use a knife to remove the top of the coconut. It is best to use a machete. The top part is soft. After removing it, you will see a small hole into which a straw can be inserted. Use the back tip of the machete to slowly cut a circle along the small hole until it is big enough to hold a small spoon. (This step requires some effort)

   

4. 4 Pour out the coconut milk

   

5. 5 Use a paring knife to score the inside of the coconut a few times

   

6. 6 Use a small spoon to scrape off the coconut meat

   

7. 7 Boil the poured coconut milk

   

8. 8 Pour in white jelly and mix well

   

9. 9 Pour the coconut milk with white jelly into the coconut shell

   

10. 10 The coconut that has been poured with coconut milk can be cooled at room temperature or placed in the refrigerator.

    

11. 11 The coconut milk froze in half an hour.

    

12. 12 The taste is similar to that of Cambodia, with a lot of pulp.