Best Tropical Fruit Jelly Recipes
TROPICAL FRUIT JELLY
An adaptation of the first place winner of mangos at the Moana Recipe Contest. Though called jelly by the creator, it's probably more of a jam or preserve.
Provided by gailanng
Categories Jellies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together all ingredients in a large saucepan. Cook on medium heat for 45 - 60 minutes, stirring often, until reaches desired consistency.
- Process canning jars according to the manufacturer's instructions and recommendations or refrigerate up to 3 weeks.
Nutrition Facts : Calories 442.7, Fat 1.3, SaturatedFat 0.5, Cholesterol 1.3, Sodium 34, Carbohydrate 111.5, Fiber 7, Sugar 88.7, Protein 1.9
TROPICAL FRUIT WITH COCONUT JELLY RECIPE
Categories Fruit Brunch Dessert Cocktail Party Picnic Low Carb Vegetarian Kid-Friendly Quick & Easy Low Sodium Low/No Sugar Wheat/Gluten-Free Father's Day Spring Summer Healthy Kosher Vegan Potluck
Number Of Ingredients 4
Steps:
- Heat coconut milk in a saucepan over medium heat for 6 minutes or until hot (do not boil). Remove to a jug and cover to keep warm. Wash and dry saucepan. Pour 1 cup cold water into saucepan. Sprinkle over arrowroot. Heat over medium heat for 3 to 4 minutes, stirring, or until arrowroot has dissolved. Pour in warm coconut milk. Add agave sugar. Heat, stirring, for 3 minutes or until agave sugar has dissolved. Remove from heat. Set aside to cool. Pour jelly into a 4-cup jelly mould or four 1-cup jelly moulds. Refrigerate for 4 hours or until set. Invert onto serving plate. Spoon over tart tropical fruit pulp. Serve.
JELLY FRUIT CAKE - THE BEST TROPICAL AGAR AGAR JELLY FRUIT CAKE RECIPE
Tropical Jelly Fruit Cake dessert is an agar-agar fruit jelly cake with fresh fruit & coconut milk. Agar jelly cake recipe is not just tasty but beautiful
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Cut all your fruits as required, I do not chop the grapes and pomegranate
- Making the agar-agar mixture
- In a bowl, combine the cold water and agar-agar and stir well. The mixture should have no lumps. Once mixed put this in a pan, switch on the gas and stir until all the agar-agar has dissolved. Bring the mixture to a boil for a minute and add the sugar and essence of your choice. Stir well and switch off the gas once sugar is dissolved
- Assemble the fruits
- In a 7-inch aluminum dish, you need to pour a little of the agar-agar mixture in it and assemble the fruits as you'd like. Remember you will tilt the cake once firm so all the pretty effects of the fruits should be facing downwards while you doing the placement in the dish. Once all the fruits are placed, pour all the agar- agar mixture onto the fruits and let set in the fridge for 5 mins or until slightly firm.
- In a bowl, combine cold water and the agar-agar powder. Mix well till no lumps. Transfer this mixture into a pan and add the coconut cream to it. Switch on the gas and add the vanilla pod to the mixture as well. Bring this mixture to a boil stirring constantly making sure the agar-agar has completely melted. Add the sugar, let it melt and switch the gas. Pour this mixture on top of the first layer that was kept to set in the fridge. Make sure to do so when the coconut mixture is still piping hot. Set this layer in the fridge for 5 mins or until slightly firm
- In a bowl, you need to combine cold mixed fruit juice and agar-agar, stir well until no lumps. Transfer this mixture to a pan and on medium flame cook until the agar-agar has completely dissolved. Then bring to a boil just for 30 seconds and switch off the gas, do not over boil this mixture or else it will not set. Once done add sugar as needed and pour the piping hot mixture on top of the set coconut layer. Refrigerate for 8 to 10 hours and unmold using the technique I shared above
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