After an elaborate meal or staying in hot weather, a favorite dessert with slight sweet cooling eaters off quite well.Vietnamese Coconut Jelly is truly highly recommend due to the role of coconut water every bit well as jelly for the human health. I make sure you will be loved pieces of smooth, balmy and refreshing feeling and crunchy coconut meat. This food is simple to make. All you need is following the Vietnamese Coconut Jelly recipe there:

2 young coconuts
4 teaspoons agar agar
Coconut milk
4 teaspoons Sugar

dong suong 3 dong suong1 dong suong2


The second is Progress


1. Prepare the coconuts by chopping off the bottom, so that it can sit level. Then chop off the top so that the dome of the nut sticks out a bit. With one chop, cut the top of the dome and let the juice come out into a bowl.
2. Scrape some of the meat, about one cup’s worth. Strain and measure out the coconut juice, you will need 2 cups worth of juice. You should also taste the juice. If the juice is sour, you will have to get new coconuts
3. Mix the agar into the coconut juice in a wok. Let the agar sit for 10 minutes. Begin to heat the juice and add the sugar. When the juice is bubbling, simmer for 10 minutes, stirring constantly. Add the coconut meat and cook for 5 more minutes. The juice should be clear and slightly syrupy in appearance.
4. Then pour mixture come back to the coconut, but only two third full of coconut
5. Keep the rest in saucepan and add three spoons of coconut milk, meanwhile, keep it in low heat and stir in one minute.
6. Finally, when the first jelly layer is firm, pour the mixture of coconut milk jelly floating on and wait.

dong suong


Vietnamese Coconut Jelly tastes better when it is served in cold !

Categories: Food Recipes

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