Vietnamese · Dessert
Fresh Fruit Coconut Jelly Cups
A Vietnamese-style coconut agar jelly, lightly sweetened and set over a scatter of fresh mango, strawberry, and kiwi, finished with mint just before serving.
$1
15 minsPrep
5 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
195Calories
1.9gProtein
14.5gFat
17.8gCarbs
14.2gSugar
1.1gFiber
11mgSodium
0mgChol
12.7gSat Fat
255mgPotassium
28mgCalcium
1.2mgIron
0mcgVitamin B12
28.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Vietnamese Iced Tea (Trà Đá)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Whisk the agar powder into the water in a small saucepan until fully dispersed, with no lumps.
2
Add the coconut milk and sugar to the pan and set over medium heat, stirring constantly.
3
Bring the mixture to a gentle boil, then reduce heat and simmer for 2 minutes, still stirring, until the sugar and agar are fully dissolved.
4
Remove from heat and let cool for 3-4 minutes, skimming any foam from the surface.
5
Divide the diced mango, strawberry, and kiwi between 2 serving bowls, keeping a few pieces back for topping.
6
Pour the warm coconut mixture evenly over the fruit in each bowl.
7
Let the bowls sit at room temperature for 10 minutes, then transfer to the fridge to set for at least 45 minutes.
8
Just before serving, scatter the reserved fresh fruit and chiffonade of mint over the set jelly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Coconut Milk, canned, full-fat,
- 60g60g Water,
- 16g16g Sugar White,
- 2g2g Agar, powder,
- 35g35g Mango, small diced, 1
- 30g30g Strawberry, small diced, 1
- 25g25g Kiwi, small diced, 1
- 2g2g Mint, fine chiffonade, for garnish, 1
