Coconut jelly – Rau cau trai dua

By Helen Le Published: March 11, 2013


  • Yield: 1 (1 Servings)

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Ingredients
Instructions
  • Use a sharp and heavy cleaver to cut a large hole in the top of the coconut. Open the lid and remove juice from the coconut. Still the juice to settle the dregs.
  • Pour clear juice into a small saucepan, add agar-agar powder and sugar. Mix well and bring to a boil and lower the heat. Remove the foam.
  • Pour the mixture back to the coconut shell till 2/3 full. Chill to let the jelly partially set.
  • Bring the rest of juice to the stove. Add the coconut milk/cream and simmer on low heat.
  • When the jelly in the coconut shell is slightly set (the surface is firm and bouncy), pour the coconut milk mixture on top. Chill in the refrigerator for a few hours to set completely. Serve cold.