Best Coconut Rose Jelly Recipes

Coconut Jelly image

Provided by Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Encyclopedia of Asian Food)

Categories Vegan

Time 3h10m

Number Of Ingredients 5

2 (14-ounce) cans full fat coconut milk
2 tablespoons agar-agar powder
6 tablespoons granulated sugar
1 cup canned coconut cream
3/4 teaspoon rose water

Steps:

Pour the coconut milk into a medium saucepan. Sprinkle the agar-agar powder over the top, add sugar, and whisk to combine. Simmer for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream and rose water.
Transfer the mixture to an 8×8 square pan, cover with foil, and refrigerate until set - at least 3 hours, up to overnight.
Run a knife around the edges of the pan and turn it out onto a cutting board. Cut into diamonds, squares, or rectangles and serve cold.

Coconut-Rose Jelly image

Provided by Geniale Genie

Categories Gelatin

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/4 cups water
2 cups sugar
2 tablespoons lemon juice
1/4 cup rose water
1 teaspoon strawberry extract (optional)
6 g agar-agar
250 ml water
200 ml rose syrup
300 ml coconut cream or 300 ml coconut milk
8 fresh strawberries, sliced
8 fresh mint leaves
rose syrup

Steps:

TO MAKE SYRUP:.
In a saucepan, combine water and sugar. Bring to a boil, reduce heat, and simmer 10 minutes.
Add lemon juice, rose water, and strawberry extract. Bring back to a boil, reduce heat, and simmer another 10 minutes. Remove from heat.
TO MAKE JELLY:.
Rinse moulds under cold water, do not dry.
Mix water and agar-agar. Bring to a boil and simmer until dissolved.
Add coconut cream and rose syrup.
Pour mix into the moulds and allow to cool to room temperature before refrigerating. Wait until completely set before removing from moulds.
Top with a little bit of rose syrup; garnish each plate/cup with a fresh strawberry and mint leaf.
NOTE:.
The jelly is a nice light pink colour, for a more intense pink, feel free to add some food colouring.