*Today I join the Domingo Creativo initiative. It is an honor for me to share once again with all of you in this great community. On this occasion, I have the pleasure of presenting you with an exquisite recipe that I am sure will please all of you friends, especially coconut lovers: it is a delicious coconut jelly. I have incorporated grenetin sheets into this recipe to increase my daily intake of collagen and thus follow my doctor's recommendation. I hope you can enjoy this healthy and tasty dessert as much as I do, which we enjoyed today as an afternoon snack.
Without further ado, here are the ingredients and the step-by-step:
-1 coconut
-2 1/2 cups of water
-50 grams of sugar
-2 1/2 cups corn flour
-1 cup milk
-2 sheets of grenetin
-100 ml of water to hydrate the grenetin
-Grated coconut to taste
-coconut shavings
-1 tablespoon white vanilla essence
-Cinnamon to taste
-1 cinnamon stick
𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧: 𝕊𝕖𝕡𝕥 𝕓𝕪 𝕤𝕥𝕖𝕡:
For the coconut milk:
- To begin the preparation, we are going to make the coconut milk. First, we take the coconut and extract the water from it; in this case, it did not contain much. Then, we cut it, take it out of the shell and remove the skin. Then, we cut it into small squares and transfer it to the blender cup. Set aside.
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- Pour the water into a saucepan and bring it to a boil. Once it is boiling, transfer the hot water to the blender beaker, blend on high level very carefully.
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- Next, we strain the mixture very well and with the help of a strainer and a spoon we squeeze all the liquid to obtain our coconut milk. reserve.
For the coconut cream:
- We will use the freshly made coconut milk. We take it to a pot together with the milk, sugar, corn flour and cinnamon stick. Put the pot over medium heat and stir constantly until the mixture starts to bubble.
- While the coconut milk and cream are resting at room temperature, prepare the unflavored gelatin using the gelatin sheets.
- In 100 ml of water, place the unflavored gelatin sheets, cut them into small pieces and let them stand for about 10 minutes.
- After the time has elapsed, remove the cinnamon stick from the homemade coconut cream.
- Transfer the coconut milk and the cream, both already at room temperature, together with the white vanilla essence to the blender beaker. Blend at high speed until a completely homogeneous mixture is obtained.
- Add the unflavored gelatin and continue beating at high speed until all ingredients are well combined.
- We prepare the containers to pour our portions of coconut jelly, then add the mixture, add coconut shavings to taste and transfer the containers to the refrigerator.
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- Leave in the refrigerator for a minimum of 5 hours for the jellies to solidify. After this time, remove and unmold, sprinkle with cinnamon powder and previously grated coconut.
- Ready our coconut jelly we enjoy!
- A thousand blessings.
