I created this dessert while playing around with possible uses for coconut jelly, the name I use for the very delicate, unformed coconut meat in immature coconuts. Its texture is like the egg white of the softest coddled egg, with a subtle coconut flavor. I know that 99.99% of my readers do not have access to immature coconuts, but this recipe may inspire you to make the same gelatinized pudding with coconut milk, either store-bought or homemade.
I could not find a single recipe on the internet using coconut jelly. Perhaps it goes by another, botanical name, and that is the reason I couldn’t find anything on it. Regardless of its nomenclature, I have a pile of coconuts from our recent harvest, many containing coconut jelly, that need to be used.
If you live anywhere in tropical climes where coconut palms grow, I hope you can beg, borrow or buy an immature coconut. Split the coconut in half, get a spoon, and eat the jelly straight out of the shell. It can not be compared to anything else in the food world that I know of. But this is a personal taste. My husband, Russ, is unmoved by coconut jelly, so I get to eat all of it.
Coconut Silk Gelatin makes 2 1/2 cups
- 1 package (1 tablespoon/7 grams) unflavored gelatin
- 1/2 cup (120 ml.) coconut water or water
- 2 cups (about 1/2 liter) coconut jelly or unsweetened coconut milk
- a few drops of rose water (optional)
- fresh fruit slices for garnish
Scrape out the jelly meat from the coconut. You can see in the photo how thin the jelly is and that the shell is barely formed.
Purée jelly in a blender until smooth. In a small saucepan, place unflavored gelatin in coconut water (not coconut milk) or water to soften for a few minutes. When the gelatin has softened, stir over low heat until completely dissolved. Add gelatin mixture to room temperature, puréed coconut jelly meat or coconut milk. Stir in a few drops of optional rose water. Pour into individual serving dishes. Refrigerate until set. Garnish with fresh fruit of your choice.
You may have noticed that this recipe contains no sweetener. If you want a sweeter gelatin, add a tablespoon of mild honey.
Coconut in all its forms — fresh and dried meat, milk, water, jelly and oil — are extremely nutritional. Years ago, studies were conducted that found coconut oil and meat too high in saturated fat to be healthy. From then on, coconut products had a poor reputation. Because of these studies, coconut oil was removed from commercially baked goods in favor of canola or corn oil. It has come to light that these studies were conducted using hydrogenated coconut oil, a highly processed oil. Please do your own research and read why coconut meat and unhydrogenated coconut oil should be a part of every diet.
The fiber content of coconut is four times greater than the fiber content of oat bran, and twice as high as the fiber content of wheat bran and flaxseed meal.