Malaysian Coconut Jelly with Mango and Pineapple – A Tropical Delight
A flavorful malaysian dessert perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup coconut milk 1/2 cup water 1/4 cup sugar 3 grams agar agar powder 1 large ripe mango, thinly sliced 1 large pineapple, peeled, cored, and cut into chunks Fresh mint leaves, for garnish
Instructions
- In a medium saucepan, combine the coconut milk, water, sugar, and agar agar powder. Stir well to dissolve the agar agar.
- Heat the mixture over medium heat until it comes to a simmer. Simmer for 5 minutes or until the agar agar has fully dissolved.
- Remove the saucepan from heat and let the mixture cool for 5 minutes.
- Pour the mixture into a shallow dish or tray, and refrigerate for at least 2 hours or until it sets into a jelly like consistency.
- Once set, use a knife to cut the coconut jelly into desired shapes and sizes.
- Arrange the cut jelly pieces on a serving plate, alternating between mango slices and pineapple chunks.
- Garnish with fresh mint leaves and serve immediately.
Chef’s Insight
The combination of coconut, mango, and pineapple creates a perfect balance of flavors and mouthfeel, making this dessert an ideal choice for a tropical-themed dinner party or gathering.
Notes
Feel free to adjust the sweetness of the dessert according to your preference by adding more or less sugar.