| Level: | Easy |
| Total: | 3 hr 18 min |
| Prep: | 10 min |
| Inactive: | 3 hr |
| Cook: | 8 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 3 hr 18 min |
| Prep: | 10 min |
| Inactive: | 3 hr |
| Cook: | 8 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup warm water
- 4 sachets powdered gelatin (just shy of 4 tablespoons)
- 3 cups cream of coconut
- 1/2 cup whole milk
- Nonstick cooking spray
- 2 cups canned pineapple chunks in sweetened juice
- 1/2 cup maraschino cherries with stems
Instructions
- Begin by blooming the gelatin. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated. Set aside.
- In a medium saucepan over medium-high heat, add the coconut cream and milk. Stir well with a whisk to combine. Bring to a simmer then stir in the gelatin mixture. Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes.
- Spray an 8 by 8-inch nonstick square cake pan with a little nonstick spray (this will help hold down the plastic wrap). Line the cake pan with plastic wrap (1 sheet across 1 way and another sheet across the other way, works well), leaving enough overhang so you can pick the jelly up from the pan. Give the coconut mixture a final whisk and pour it into the lined pan. Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight.
- To serve, remove the jelly from pan using the plastic wrap and invert it onto a cutting board. Remove the plastic wrap and discard. Using a hot knife cut the jelly into 1 1/2-inch cubes. Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 648 |
| Total Fat | 28 g |
| Saturated Fat | 23 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 2 g |
| Sugar | 90 g |
| Protein | 7 g |
| Cholesterol | 2 mg |
| Sodium | 76 mg |
| Serving Size | 1 of 6 servings |
| Calories | 648 |
| Total Fat | 28 g |
| Saturated Fat | 23 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 2 g |
| Sugar | 90 g |
| Protein | 7 g |
| Cholesterol | 2 mg |
| Sodium | 76 mg |
Reviews
Exactly what I wanted. I had a plant based gelatin so followed the direction on that box for proportion in mixing so I used two sachets of that to the liquid in Tyler’s recipe and it came out perfect
I was fortunate to have real coconut, blended and got coconut milk, I left it in the refrigerator to set and skimmed off the cream, this recipe was delicious and have made it numerous times, after it has set and assembled I let it stand out of the refrigerator for a few minutes this results in a softer jelly. Love this recipe a mil.
Tyler did not follow written directions! I did and mine separated. Still, they are delish flavor. Will make again per video directions.
I just made coconut jelly today. used just coconut milk, and it turned out that i dnt wanna eat more..im gonna try to follow the steps here since this recipe gave me the exact measurement for water and whole milk. by the way, you can usually find coconut cream/milk in oriental/asian stores too
…im goin back soon
…im goin back soon
I tasted it. Super!
This tastes just like what you get in Chinatown from the dim sum carts. It definately is not for everyone, but it is what it is- you love it or you hate it. Thanks for the recreation Tyler!
Tyler, I must say that I hate writing a bad review on one of your recipes because 99% of all other recipes I have tried I have loved. My whole family hated this. The texture is just wrong, wrong, wrong!!! It felt like everlasting chewing on a mouth full of blob. I almost couldn’t stomach swallowing it. It was that bad. You really couldn’t taste the coconut. The gelatin was way too much. To make this dish half way palatable, I put the coconut squares in the blender and pulsed it until it resembled smaller lumps. I then whipped up heavy cream with a generous amount of sugar. I added the whipped cream to the coconut mixture so the outcome was a much smoother and creamy texture. Even after attempting to ‘fix’ the problem dish, my family still wouldn’t eat it. YUCK!
I have made this today and it looks and smells great. We are gonna have it tomorrow. You can find the cream of coconut in the baking isle near the condensed milk or in a liquor store by the pinacolida stuff.
Can anyone tell me what it is and where to get Cream of Coconut?
Thank You for finally printing these recipes,by the looks there were alot of people who wanted to try these recipes.