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Coconut Jelly

Yields12 ServingsCook Time13 minsTotal Time13 mins

INGREDIENTS :
Coconut Water Layer
 500 ml fresh coconut water
 1 ½ tbsp Japanese agar powder
 60 g fine sugar
Santan Layer
 400 ml water
 2 handful pandan leaf, cut into pieces
 70 g fine sugar
 1 ½ tbsp Japanese agar powder
 150 g santan
COOKING METHODS :
1

Coconut Water Layer
- Add coconut water, agar powder and sugar into mixing jar.
Settings: Timer: 7 Minutes / Speed: 3 / Temperature: 110°C

2

Preparations
- Pour coconut water mixture into jelly mould and fill in half.
- Set aside until coconut water mixture is fully firm.

3

Santan Layer
- Attach butterfly whisk.
- Add water, pandan leaf, sugar and Japanese agar powder into mixing jar.
Settings: Timer: 6 Minutes / Speed: 2 / Temperature: 110°C

4

Preparations
- Use a folk to poke a few holes on coconut water layer and pour santan mixture until full of mould.
- Repeat for remaining mixture.
- Set-asides until santan layer slightly firm and transfer into fridge to chill until fully firmed.

5

- Remove mould and ready to serve.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories161
% Daily Value *
Total Fat 3.1g4%

Saturated Fat 2.7g14%
Cholesterol 0mg
Sodium 47mg3%
Total Carbohydrate 33.9g13%

Dietary Fiber 0.7g3%
Total Sugars 12.3g
Protein 0.7g
Calcium 11mg1%
Iron 2mg12%
Potassium 141mg3%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.