Orange Jelly with Coconut
Orange Jelly with Coconut
Ingredients
For the Orange Jelly
- 4 oranges, peeled and segmented
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
For the Coating
- 1 cup shredded coconut, unsweetened
Instructions
- 1
Place the peeled and segmented oranges into a blender. Blend until a smooth, bright orange puree is formed.
⏱️ 3 min
- 2
In a small bowl, whisk together the cornstarch and water until a smooth slurry is formed. Set aside.
⏱️ 2 min
- 3
Pour the orange puree into a medium saucepan. Add the granulated sugar and stir to combine. Place the saucepan over medium heat.
⏱️ 2 min
- 4
Bring the orange mixture to a gentle simmer, stirring occasionally. Once simmering, slowly pour in the cornstarch slurry while continuously whisking to prevent lumps.
⏱️ 3 min
- 5
Continue to cook and stir the mixture over medium heat. It will thicken considerably, becoming a very dense, almost paste-like consistency. This should take about 8-10 minutes. The mixture should pull away from the sides of the pan.
⏱️ 10 min
- 6
Carefully pour the thickened orange mixture into a rectangular glass mold (approximately 8x8 inches or similar). Use a spatula to spread it evenly and smooth the top.
⏱️ 2 min
- 7
Allow the orange jelly to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 1 1/2 hours, or until completely firm and set.
⏱️ 120 min
- 8
Once set, carefully unmold the solid orange block onto a clean cutting board. Cut the large block into smaller, uniform rectangular pieces, about 1-inch by 1 1/2-inch.
⏱️ 5 min
- 9
Spread the shredded coconut on a shallow plate. Roll each individual piece of orange jelly in the coconut until fully coated on all sides.
⏱️ 3 min
- 10
Arrange the finished coconut-coated orange jelly pieces on a serving plate and serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Jelly with Coconut
For the Orange Jelly
- 4 oranges, peeled and segmented
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
For the Coating
- 1 cup shredded coconut, unsweetened
Instructions
- 1
Place the peeled and segmented oranges into a blender. Blend until a smooth, bright orange puree is formed.
⏱️ 3 min - 2
In a small bowl, whisk together the cornstarch and water until a smooth slurry is formed. Set aside.
⏱️ 2 min - 3
Pour the orange puree into a medium saucepan. Add the granulated sugar and stir to combine. Place the saucepan over medium heat.
⏱️ 2 min - 4
Bring the orange mixture to a gentle simmer, stirring occasionally. Once simmering, slowly pour in the cornstarch slurry while continuously whisking to prevent lumps.
⏱️ 3 min - 5
Continue to cook and stir the mixture over medium heat. It will thicken considerably, becoming a very dense, almost paste-like consistency. This should take about 8-10 minutes. The mixture should pull away from the sides of the pan.
⏱️ 10 min - 6
Carefully pour the thickened orange mixture into a rectangular glass mold (approximately 8x8 inches or similar). Use a spatula to spread it evenly and smooth the top.
⏱️ 2 min - 7
Allow the orange jelly to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 1 1/2 hours, or until completely firm and set.
⏱️ 120 min - 8
Once set, carefully unmold the solid orange block onto a clean cutting board. Cut the large block into smaller, uniform rectangular pieces, about 1-inch by 1 1/2-inch.
⏱️ 5 min - 9
Spread the shredded coconut on a shallow plate. Roll each individual piece of orange jelly in the coconut until fully coated on all sides.
⏱️ 3 min - 10
Arrange the finished coconut-coated orange jelly pieces on a serving plate and serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
⏱️ 1 min