It’s dessert time! When you live in such a humid and hot country, it is no wonder we love some cold and cooling dessert to clear off the heat in our body. Coconut is known to possess a cooling effect, which is why it is widely used to make desserts and beverages.
Along the streets of Vietnam, most of the roadside stalls are selling coconut jelly for tourists and local people. This yummy dessert, which is known as Rau Cau Dua, is the ideal choice after a long day under the sun. How does a vast coconut jelly with cooling water as dessert sounds to you? I know I am down for it!
For coconut jelly, the ingredients needed are relatively straightforward. Perhaps you can guess what it is.
- Two young coconuts
- One packet of agar-agar powder/gelatine sheets / konyaku powder
- Half cup of coconut milk
- Sugar (depends on your sweet taste preference)
How To Do It?
- First of all, you will need to use a sharp cleaver to slice off a large hole at the top of the coconut.
- Open up the top lid which you have sliced off and pour out the coconut water in a bowl. Set aside the juice.
- Pour the coconut water into a saucepan.
- Add in the gelatine powder and sugar.
- Mix everything and let it simmer.
- Remove foam as you stir the juice mixture.
- After simmering for about 5 minutes, turn off the heat and pour about 3/4 of the jelly mixture back into the coconut shell.
- Put the coconut aside to let it cool and allow the gelatines to harden.
- Turn back on the heat and add coconut milk into the rest of the jelly mixture in the saucepan.
- Simmer the whole thing on low heat for few minutes.
- Once the jelly mixture in the coconut shell fully hardens and set, pour the coconut milk mixture on top of the jelly.
- Make sure the jelly mixture is firm and bouncy before pouring the coconut milk mixture.
- Let chill the whole thing for 10 minutes before putting it overnight into the refrigerator.
- Serve the coconut jelly straight out of the fridge or chiller.
Don’t forget to log on to foodpanda and order some of your favourite coconut desserts.