Lychee Coconut Jelly is refreshing, fruity and perfect for warmer months. It has a threaded lithche and gel puree (born de coco), softened perfectly and put with jelly. Enjoy this delicious Asian treatment easy as dessert or snack!
Lychee Coconut Jelly is light, not too sweet, but full of tropical fruity. It does not require non -cooking which makes an excellent summer dessert. The relaxing gelatin cools you instantly and the coconut gel adds a nice cube of ice -looking ice.
This recipe is incredibly easy and is also fun to make with children. Everything you need is to prepare the litigation jelly base, add jelly, divided into cups with coconut gel and set in the refrigerator!
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What flavor does the liters have?
Lychee is sweet with a slightly floral aroma. Its flavor is often described as a mix of fishing, fishing and watermelon. The fruit is on the one hand more solid, but puffed and juicy. While it is usually eaten fresh, it can be found in box or dried.
What is coconut gel?
Coconut Gel – Also known as Nata De Coco is a rubbery, translucent food, similar to jelly that is made of fermented coconut water. It is packaged soaked in sugar water and is sometimes flavored. Coconut gel is often used in desserts or Asian refrigerated drinks.
Ingredients for this recipe
- UNRAGED JELATIN POWDER
- Waterfall
- Lychee slender canned – See the FAQ section if you want to use fresh quarrels.
- Sugar – Any kind works!
- Coconut gel (coconut cream)
How to prepare the Lychee coconut jelly?
Step 1. Prepare the mix of jelly. In a microwave cup, add the gelatin powder together and ¼ cup of water. Beat well immediately with a fork, then let it rest for about 5 minutes. It will begin to look spongy, absorbing the liquid.
Passage 2. Pure of liters. Put the quarrels in a blender or kitchen robot. Elaborate to chezer.
Step 3 In a saucepan, put 1 ⅔ cup of water, sugar and litigation puree. Heat over low heat and stir until the sugar dissolves. Don’t let it boil.
Step 4. Melt Gelatina. Microwave the mixture of gelatin+water (from passage 1) with increases of 20 seconds until the gelatin has completely melted. Alternatively, melt in a double boiler, stirring constantly. Pour the mix of melted jelly into the litigation of the litigation in the saucepan.
Step 5. Chill. Divide the coconut gel into cups, then pour the gelatin base. Refrigerate for 4 hours or more.
*See the recipe card below for detailed instructions.
Tip
If you prefer, leave the lithchi robust rather than smooth during processing.
Faq
YES. Fresh quarrels require peeling and quarrel but they certainly have more flavor! Since they are less desserts of the canned type, it increases the amount of sugar by 1 tablespoon or as desired.
Lychee Coconut Jelly can be stored in the fridge for a maximum of 4 days.
Other dessert recipes without costs …
Recipe
Lychee Coconut Jelly is refreshing, fruity and perfect for warmer months. He made Lychee puree and gummy coconut gel (born de coco). Enjoy this easy Asian surprise as a desert post meal or snack!
Ingredients
- 3 spoons UNRAGED JELATIN POWDER 1 package
- ¼ cup waterfall To dissolve the gelatin
- 10 Lychee kidnapped in canned drainage
- 1⅔ cup waterfall
- 3 spoons sugar
- 9 ounce Coconut gel (coconut cream) drainage
Prevent the screen from becoming dark
Instructions
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In a microwave cup, add the gelatin powder together and ¼ cup of water. Beat well immediately with a fork, then let it rest for about 5 minutes. It will begin to look spongy, absorbing the liquid.
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Put the quarrels in a blender or kitchen robot. Elaborate to chezer. (This makes the ⅓ Litchi puree cup)
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In a saucepan, put 1 ⅔ cup of water, sugar and litigation puree. Heat over low heat and stir until the sugar dissolves. Don’t let it boil.
-
Microwave the mixture of gelatin+water (from passage 1) with increases of 20 seconds until the gelatin has completely melted. Alternatively, melt in a double boiler, stirring constantly. Do not let the mixture bubble as it can weaken the gelatin setting power.
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Pour the mix of gelatin dissolved into the litigation of litigation in the saucepan. Mix well.
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Divide the coconut gel into cups, then pour the gelatin base. Refrigerate for 4 hours or more.
Nutrition
Service: 1serviceCalories: 115KcalCarbohydrates: 7GProtein: 3GFat: 9GSaturated fat: 8GPolynsaturo fat: 0.1GMonolysatuine fat: 0.4GSodium: 13mgPotassium: 97mgFiber: 0.02GSugar: 6GVitamin C: 2mgSoccer: 11mgIron: 1mg
Nutritional information on this website is only an esteem and are provided for convenience and only as courtesy. The accuracy of nutritional information for any recipe on this site is not guaranteed.
