8 ways to cook delicious homemade coconut jelly at home

1. How to cook raw sugar alum coconut jelly

Material:

100g of raw jelly (used to make 2kg of raw coconut jelly)
Boil water to cool
Sugars

Newly poured jelly soaked will look like this

How to cook coconut jelly from raw coconut

Step 1: You soak 10 raw jelly in water, wash with water several times to get rid of the sour taste and smell. soak and wash the rough embryos many times with water to get rid of the sour taste and odor caused by the embryo fermentation. Both wash and squeeze about 6-7 times. I washed and soaked in water for the embryo to hatch for about 3 hours. Rinse then soak in water for 30 minutes and then rinse. When you see the jelly blooming all the way, like a piece of jelly you usually buy at the supermarket, it’s okay to soak it for another hour.

Note: It is recommended to wash with boiling water to cool because the dry jelly expands because it is hydrated, the water in the coconut slices we will eat.

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After soaking in enough water, agar will look like this

Step 2: Boil the water to boil, pour over the embryonic agar evenly. Wash off agar. The jelly with enough water will expand and remove the sour odor (the sour smell is caused by the fermentation of coconut water). So if it smells a bit sour, the jelly is fine, not spoiling you.

Step 3: To make more delicious coconut jelly to absorb more flavor, after you squeeze the water out a little, to slice it into a pot of water with sugar jelly will absorb more water.

Put the alum sugar in a pot and boil with a little water. The amount of sugar is suitable for your family’s taste. As for those who cook, sell or do business, cook a lot of water to scoop the jelly to pour water, the water is 5-7cm from the surface of the jelly. Boil the sugar over low heat until the sugar is completely dissolved, add the jelly that has expanded, cook for another 20 minutes and then north. Cooking with rock sugar will give you a very natural sweet taste and aroma.

Step 4: After the jelly has cooled, add a few drops of the coconut oil that you bought with the jelly and stir well, you are done with the delicious and nutritious jelly pot. Remember to give a little for more will be bitter. You can box and store in the refrigerator for 3-5 days.

2. How to make raw coconut jelly with alum sugar

Material

50 grams of Ben Tre dry coconut jelly + 1 bag of water-based flavoring comes
Sugars
1 handful of pineapple leaves (about 10 leaves)
Water

How to cook Ben Tre fermented dry coconut jelly Step 1: 50g of raw coconut will cook 1kg of coconut jelly, so you can choose to eat more or less to increase or decrease ingredients. You pour raw coconut jelly into a clean brass and squeeze cold water in to squeeze the jelly to remove the yeast and absorb the water more easily. Every 1 hour you change the water 1 time, soak for 3-4 hours continuously, every 30 minutes you squeeze the agar 1 time. Until you see the jelly has enough to absorb the tomato juice, it should be okay

Step 2: Bring the pot of water to a boil and let the agar soak to expand and let it sit for 1-2 minutes to completely remove the sour smell. Then you take out the jelly and wash it with clean water, squeeze out the water and put it in the basket. If you still see the agar still smells you can repeat this step until the agar is no longer odorless.

Step 3: Depending on whether you prefer to drink more or less water, you can cook a lot of water or reduce it. Like my family, 50g of raw coconut, I will cook 1.2 liters of water and then add the alum sugar and boil, the sugar also depends on your taste, you can taste it to your mouth. Alum sugar will give a sweet and cool taste, not as harsh as white sugar, but if you do not have rock sugar or cook for sale to reduce costs, you can use white sugar.

The pandan leaves are washed and knotted back to the pot of sugar water to boil them together, then pour the cleaned jelly in step 2 into the pot, cook for 10-20 minutes for the agar to absorb, the water turns green.

Take out the pandan leaves and let cool jelly, add flavor and store in the refrigerator to eat gradually.

Note: Hot raw coconut jelly will be very chewy and not delicious, so you need to let it cool completely. Or if you want to eat immediately, you can soak the jelly with ice cold water for crispness and firmness, you can enjoy with tea, cocktails, …

3. How to make raw coconut jelly cooked with é seeds, chia seeds

Ingredients: Peppermint has a very good cooling effect, while chia seeds are good for health and weight loss is also very effective. So you can combine with raw coconut jelly to enhance the flavor of this dish.

50g fermented dry coconut jelly + flavoring bag included
Sugars
20 grams of green seeds (or 20 grams of chia seeds)
10 pandan leaves washed, knotted

How to cook raw coconut jelly with é seeds, chia seeds

Step 1: You soak and rinse the dried coconut jelly water to make it crisp and delicious and free from the sour smell as described above. Coconut jelly after soaking in water to expand, you bring to boil and rinse cold water, dry.

Step 2: With seeds, rinse with water. And the chia seeds do not need to be washed, then put the seeds or chia seeds in a cup of clean water to soak for 10-15 minutes to soften.

Step 3: Cook alum sugar with 1-2 liters of water to dissolve. Then, add the pandan leaves to boil together, then add the raw coconut jelly and cook for another 15–20 minutes. Until the alum-sugar water has subsided and turns greenish, pour in the ella or chia seeds to boil. Cook for another 5 minutes, stir and turn off the heat.

Remove the pandan leaves, let the master cool down and add the aromatherapy bag to the pot is complete

How to make colorful raw coconut jelly

To add color or flavor to a coconut master dish, you can mix the fruit or the colors from the leaves and fruits. In addition to the above ingredients, what color you want to create can be used as follows

Materials prepared:

Raw coconut jelly has been soaked in water and boiled, rinsed, and drained like the recipe above
Sugars
Purple: 10 mint leaves (washed, drained)
Red: Beetroot or red dragon fruit
Green: 5 – 7 pea petals
Passion fruit flavor: 1 cup of passion fruit juice
Pineapple Direction: 1 ripe pineapple peeled and cut off the eyes.

4. How to make raw coconut jelly cooked with aromatic yellow color

You cut the pineapple, pineapple into small pieces to taste. Take half of the fruit and squeeze the juice or if there is no juicer, put it in a blender and then filter the water to remove the residue.
Add 1-1.2 liters of filtered water to the pot, add sugar alum and boil. Since the pineapple has a sweet taste, you should add the sugar slowly, otherwise it will not be too sweet. If the seeds are sliced, add it later. Pour in raw coconut jelly, stir and boil the jelly for 20 minutes to infuse sugar
Add the chopped fresh fragrant and fragrant juice to the pot together. Heat for another 5 minutes, then turn off the heat. You can taste and add sugar if it feels light in this step
Wait for it to cool, then add a few peels of the aroma of coconut and stir well to enjoy.

5. How to cook raw coconut jelly with pea flower to create green color

You take 50ml of hot water and let the pea flower soak for 5-10 minutes to color, filter the water to remove the residue. Similar to cooking raw coconut jelly with pineapple, instead of pineapple juice, add pea pea perfume and cook for another 5 minutes to complete the green coconut jelly dish with pea flower.

6. How to make raw coconut jelly cooked with passion fruit juice

Passion fruit you buy in the sieve to remove seeds only get water. Boil the water and cook the jelly like above, after the jelly infuses the sugar, add the passion fruit juice to the boil for 5 more minutes. Be sure to stir the pot constantly to avoid sticking the jelly on the bottom of the pot. Personally, I don’t like the seeds so I remove all the seeds, and if you like to add the whole seeds or the passion fruit seeds, you can crush half of the fruit and add it. After adding the juice, let it boil for about 5 minutes and then let it cool. Add a coconut flavoring ingredient if you want to be able to use it.

7. How to cook raw coconut jelly with rosemary water to create purple color

Similar to how to make raw coconut master with pineapple leaves, you boil water and then drop the marble leaves to boil, followed by the pre-prepared coconut jelly and cook for 20-25 minutes. You will see the water slowly turn to a very beautiful purple color. After that, let it cool and add flavoring agents such as vanilla, coconut flavor is ready to use.More sophisticatedly, you grind the marble leaves and filter the juice and add this juice after boiling the jelly with sugar water for 20 minutes. A little while, but the color will be beautiful, but the taste will be better without darkening

8. How to make raw coconut jelly cooked with amaranth to create a red color

In addition to beetroot you can use red dragon fruit to create color. Squeeze or grind and then take the juice. Then you cook like jelly with pea flower. The finished jelly and the water will have a very strange red color and will also be delicious.

In addition to the above jelly recipes, you can create jellies with different flavors using exactly the ingredients in your kitchen. For example, jackfruit, pear, longan, lychee, mango, strawberry … Just apply the original recipe and standard preparation, you can comfortably mix this coconut jelly as you want. Wish you success with this raw coconut jelly making and leave a photo if you create something interesting for everyone to learn.

Some notes on how to make raw coconut jelly

Aromatherapy should not be put into a hot jelly pot, it is best to cool or warm about 40 degrees then add. Just giving a few drops does not give much will be bitter and dark. If the cafeteria does not need to be replaced instead with fruits.

The way to preserve raw coconut after cooking is also very simple, leave outside for about 1 day to refrigerate for 7 -10 days.

Dry agar can be stored for 3 months outside, 5 months, refrigerated, 8 months in the freezer. However, in the refrigerator, you must soak in warm water, first, then rinse

Do not replace sugar with coconut water because coconut water is easily sour and the taste is not much better.

You can try cooking sugar water with lychee fruits, jackfruit, longan, … to give a fresh, natural fruit flavor.

The jelly is easier to taste and taste better when you add the coconut jelly, you should simmer it.