When you want to make something coconutty and your kids demand ‘something different’ and you want to keep it simple yet elegant – Here’s the answer!
This wobbly coconutty jello makes a perfect quick fix dessert to please the ‘baccha party’. The fact that it looks like a dream is an added bonus. You won’t believe how easy this is !
Hope you have fun making this.
Coconut Jello [Vegetarian]
Simple and elegant vegetarian coconut Jello !
Pink-Jelly Layer [optional]
Mix the fruit juice or syrup with 3/4tsp of veg gelatin powder.
Bring this to boil and simmer for 2-3 minutes on low, stirring continuously.
Pour about 1 tbsp of the jelly mix in each ramkin to get a very thin layer of 'pink jelly'.
Set in the refrigerator for 3-4 minutes.
Mix the water and 2 tsps of veg gelatin powder.
Mix in all the remaining ingredients.
Bring this mixture to boil, stirring continuously.
Continue to simmer on low heat for 3-4 minutes.
Pour the warm coconut jelly mix over the partially set pink jelly layer carefully.
Allow to set in the refrigerator for 10-15 minutes.
Loosen the edges carefully to demold the jello and enjoy the wiggly wobbly dessert.
The pink jelly layer is totally optional. You can skip it. I did it to give the jelly a little colour.
You can prepare both the jelly mixtures simultaneously.
Whisk or stir the cooking jelly liquid continuously to avoid lumps.
Stir the coconut jello mix often so that it doesn't start to set while waiting for the pink jelly layer.
The pink jelly sets faster [because it is a very thin layer]. Pour the coconut jelly mix as soon as the top is set but the jelly still feels slightly warm.
Pour the coconut jelly layer carefully. Use a spoon to pour it over the edges of the first layer.
This helps to avoid breaking the lower jelly layer and also prevents air bubbles from forming.
You can speed up the setting process by placing the ramkins in the freezer. I did exactly this.