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Recipes
Citrus Coconut Jelly Dessert
Recipe

16 INGREDIENTS • 8 STEPS • 40MINS

Citrus Coconut Jelly Dessert

1
1 rating
Refreshing, bright coconut, and a citrus jelly dessert inspired by Southeast Asian coconut jelly sweets! It’s light, refreshing, and perfect for a warm summer day. It has a layer of coconut milk jelly, topped with a thin layer of citrus jelly and garnished with coconut whipped cream and mandarin supreme (fancy skinned slices of mandarins)!
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Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
Refreshing, bright coconut, and a citrus jelly dessert inspired by Southeast Asian coconut jelly sweets! It’s light, refreshing, and perfect for a warm summer day. It has a layer of coconut milk jelly, topped with a thin layer of citrus jelly and garnished with coconut whipped cream and mandarin supreme (fancy skinned slices of mandarins)!
40MINS
Total Time
$1.44
Cost Per Serving
Ingredients
Servings
4
US / Metric
Coconut Jelly
Vanilla Coconut Milk
2 cups
Vanilla Coconut Milk
I used Pacific Foods Unsweetened Vanilla Coconut Milk
Granulated Sugar
3 Tbsp
Granulated Sugar
or your sweetener of choice
Ground Cardamom
1/4 tsp
Ground Cardamom
Citrus Jelly
Orange
2
Oranges, juiced
6 Tbsp of juice needed
Lemon
1
Lemon, juiced
2 Tbsp of juice needed
Granulated Sugar
1 tsp
Granulated Sugar
or your sweetener of choice
Optional Basil Lime Sugar
Lime
1
Lime, zested
1 tsp of zest needed
Coconut Whipped Cream
Coconut Cream
1 cup
Coconut Cream, Cold
Powdered Confectioners Sugar
1/4 cup
Powdered Confectioners Sugar
plus more to taste
Mandarin Orange
to taste
Mandarin Oranges
for garnish
Edible Flowers
to taste
Edible Flowers
for garnish
Nutrition Per Serving
VIEW ALL
Calories
317
Fat
4.8 g
Protein
5.1 g
Carbs
67.8 g
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Citrus Coconut Jelly Dessert
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author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/

Author's Notes

Makes four 4 oz desserts.
Cooking InstructionsHide images
step 1
Prepare the Coconut Jelly by adding Vanilla Coconut Milk (2 cups), Agar-Agar Powder (1/2 tsp), Granulated Sugar (3 Tbsp), and Ground Cardamom (1/4 tsp) to a small saucepan over medium heat. Whisk well and bring to boil. The mixture needs to reach 185 degrees F (85 degrees C) for the agar agar to dissolve and work.
step 2
Pour the mixture into your containers evenly. Place in the fridge to set for 30 minutes.
step 3
Meanwhile, make the Citrus Jelly. Whisk together 6 Tbsp of Oranges (2), 2 Tbsp of Lemon (1), Agar-Agar Powder (1/8 tsp), and Granulated Sugar (1 tsp) in a small saucepan. Bring to a boil while whisking.
step 4
Pour a thin layer of the citrus mixture over the set coconut jelly. Place in the fridge to set.
step 5
Prepare the Coconut Whipped Cream by whisking Coconut Cream (1 cup), Powdered Confectioners Sugar (1/4 cup), and Vanilla Extract (1 tsp) in a small bowl until you have soft peaks. Refrigerate when ready to assemble.
step 6
Meanwhile, make the Basil Lime Sugar. In a small bowl, add Granulated Sugar (2 Tbsp), Fresh Basil Leaves (4), and 1 tsp of Lime (1). Use the back of a wooden spoon or a muddler to crush the basil into the sugar and continue pounding the mixture until the basil leaves are super fine and integrated with the sugar.
step 7
When ready to serve, pipe or spoon the coconut whipped cream onto the top of each jelly.
step 8
Sprinkle the dessert with 1/2 Tbsp of basil lime sugar, and garnish with Mandarin Oranges (to taste) and Edible Flowers (to taste). Enjoy!
step 8 Sprinkle the dessert with 1/2 Tbsp of basil lime sugar, and garnish with Mandarin Oranges (to taste) and Edible Flowers (to taste). Enjoy!
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Dessert
Quick & Easy
Spring
Summer
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