Creamy Coconut And Pandan Jelly Recipe

• 3 pandan leaves
  
• 1 cup of water
• 1 cup of white sugar
• 1 cup of coconut water
  
• 1 tbsp of corn flour
  
• 1 teaspoon of salt
• 1 cup of coconut milk
  
• 2 tbsp of gelatine powder
• optional: dash of green food colouring

Special Cooking Equipment Used

• saucepan
  
• jelly moulds

Cooking instructions

Step 1: Boil the pandan leaves in a saucepan of water for about 10 minutes to extract their flavour and fragrance into the water. Then add a dash of green food colouring. Then put the water from the saucepan aside into a bowl for use later.

Step 2: Add 1 cup of coconut water to a saucepan on a high heat. Add 1 tbsp of gelatine powder and stir until the gelatine powder is dissolved into the coconut water.

Step 3: Then add 2 tbsp of the pandan water that we prepared earlier. Then add 1/2 cup of white sugar and stir until the sugar is dissolved.

Step 4: Pour the jelly mixture into jelly moulds filling each mould up roughly 3/4 of the way. Place the moulds into the fridge and leave to set.

Step 5: Add 1 cup of water to a saucepan on a high heat. Add 1 tbsp of gelatine powder and stir until dissolved.

Step 6: Now add 1 tbsp of corn flour, 1 teaspoon of salt, and 1/4 cup of coconut milk, and stir everything together.

Step 7: Now add 1/2 cup of sugar, stir until dissolved, then add the other 3/4 cup of coconut milk and stir.

Step 8: Allow the mixture to cool, then take out the jellies that we prepared earlier (which should now be set) and pour on the coconut milk mixture filling each mould to the top. Place the jellies back in the fridge for another hour or so, to allow the coconut layer to set. Then serve and enjoy!