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)!
Total Time
40min
1.0
1 Rating
Author: Milk & Cardamom
Servings:
4
Ingredients
Coconut Jelly
•
2
cups
Vanilla Coconut Milk
•
as needed
Agar-Agar Powder
•
3
Tbsp
Granulated Sugar
or your sweetener of choice
•
as needed
Ground Cardamom
Citrus Jelly
•
2
Oranges
, juiced
•
1
Lemon
, juiced
•
as needed
Agar-Agar Powder
•
1
tsp
Granulated Sugar
or your sweetener of choice
Optional Basil Lime Sugar
•
2
Tbsp
Granulated Sugar
•
4
Fresh Basil Leaves
•
1
Lime
, zested
Coconut Whipped Cream
•
1
cup
Cold
Coconut Cream
•
4
Tbsp
Powdered Confectioners Sugar
•
1
tsp
Vanilla Extract
•
to taste
Sliced
Mandarin Oranges
•
to taste
Edible Flowers
Cooking Instructions
1.
Prepare the Coconut Jelly by adding Vanilla Coconut Milk (2 cups), Agar-Agar Powder (as needed), Granulated Sugar (3 Tbsp), and Ground Cardamom (as needed) 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.
2.
Pour the mixture into your containers evenly. Place in the fridge to set for 30 minutes.
3.
Meanwhile, make the Citrus Jelly. Whisk together 6 Tbsp of Orange Juice (2), 2 Tbsp of Lemon Juice (1), Agar-Agar Powder (as needed), and Granulated Sugar (1 tsp) in a small saucepan. Bring to a boil while whisking.
4.
Pour a thin layer of the citrus mixture over the set coconut jelly. Place in the fridge to set.
5.
Prepare the Coconut Whipped Cream by whisking Coconut Cream (1 cup), Powdered Confectioners Sugar (4 Tbsp), and Vanilla Extract (1 tsp) in a small bowl until you have soft peaks. Refrigerate when ready to assemble.
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 Zest (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.
7.
When ready to serve, pipe or spoon the coconut whipped cream onto the top of each jelly.
8.
Sprinkle the dessert with 1/2 Tbsp of basil lime sugar, and garnish with Mandarin Slices (to taste) and Edible Flowers (to taste). Enjoy!
Author's Notes
Makes four 4 oz desserts.
Nutrition Per Serving
CALORIES
317
FAT
4.8 g
PROTEIN
5.1 g
CARBS
67.8 g
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