Fiber Maxxx Coconut Jelly
Fiber Maxxx Coconut Jelly
Ingredients
- 1 L coconut water
- 45 g granulated sugar
- 7 g agar agar powder
- 40 g basil seeds, soaked in hot water for 30 minutes
- 250 g coconut meat
Instructions
- 1
Begin by soaking the basil seeds. Place 40 g of basil seeds in a bowl and cover them with hot water. Let them soak for 30 minutes to plump up. This can be done while you prepare the other ingredients.
- 2
In a medium saucepan, combine the 45 g of granulated sugar and 7 g of agar agar powder. Whisk them together to ensure they are well mixed.
⏱️ 1 min
- 3
Pour 1 L of coconut water into the saucepan with the sugar and agar agar mixture.
⏱️ 1 min
- 4
Place the saucepan over medium-high heat. Stir the mixture continuously to help dissolve the agar agar and sugar. Bring the mixture to a rolling boil. Continue to boil for 1-2 minutes to ensure the agar agar is fully dissolved.
⏱️ 5 min
- 5
Once the mixture is boiling, add the 250 g of coconut meat. Stir gently to combine and distribute the coconut meat evenly.
⏱️ 1 min
- 6
Drain any excess water from the pre-soaked basil seeds and add them to the hot mixture in the saucepan. Stir well to ensure the basil seeds are evenly distributed throughout the jelly mixture.
⏱️ 2 min
- 7
Carefully pour the hot coconut jelly mixture into your chosen mold or container. Ensure the mold is heat-safe.
⏱️ 1 min
- 8
Allow the jelly to cool down at room temperature for about 30-60 minutes. Once it has cooled, transfer it to the refrigerator and chill for at least 2-3 hours, or until completely set and firm.
⏱️ 180 min
- 9
Once the jelly is firm, remove it from the mold. You may need to gently run a knife around the edges or briefly dip the bottom of the mold in warm water to release it. Slice the jelly into desired shapes and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fiber Maxxx Coconut Jelly
- 1 L coconut water
- 45 g granulated sugar
- 7 g agar agar powder
- 40 g basil seeds, soaked in hot water for 30 minutes
- 250 g coconut meat
Instructions
- 1
Begin by soaking the basil seeds. Place 40 g of basil seeds in a bowl and cover them with hot water. Let them soak for 30 minutes to plump up. This can be done while you prepare the other ingredients.
- 2
In a medium saucepan, combine the 45 g of granulated sugar and 7 g of agar agar powder. Whisk them together to ensure they are well mixed.
⏱️ 1 min - 3
Pour 1 L of coconut water into the saucepan with the sugar and agar agar mixture.
⏱️ 1 min - 4
Place the saucepan over medium-high heat. Stir the mixture continuously to help dissolve the agar agar and sugar. Bring the mixture to a rolling boil. Continue to boil for 1-2 minutes to ensure the agar agar is fully dissolved.
⏱️ 5 min - 5
Once the mixture is boiling, add the 250 g of coconut meat. Stir gently to combine and distribute the coconut meat evenly.
⏱️ 1 min - 6
Drain any excess water from the pre-soaked basil seeds and add them to the hot mixture in the saucepan. Stir well to ensure the basil seeds are evenly distributed throughout the jelly mixture.
⏱️ 2 min - 7
Carefully pour the hot coconut jelly mixture into your chosen mold or container. Ensure the mold is heat-safe.
⏱️ 1 min - 8
Allow the jelly to cool down at room temperature for about 30-60 minutes. Once it has cooled, transfer it to the refrigerator and chill for at least 2-3 hours, or until completely set and firm.
⏱️ 180 min - 9
Once the jelly is firm, remove it from the mold. You may need to gently run a knife around the edges or briefly dip the bottom of the mold in warm water to release it. Slice the jelly into desired shapes and serve.
⏱️ 1 min