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Lime Coconut Jelly with Lychees

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Today I'm sharing this Lime Coconut Jelly with Lychees for those who did not have a chance to get the Living Gourmet Magazine that was published in May 2013. This dessert is very refreshing as lychees pair well with coconut and lime.  This recipe has been been tested and tasted by my friends and family before I submitted it for publishing. It has become one of our favourite desserts in my family. You can make this jelly dessert one or two days ahead before serving. Hope you enjoy this dessert as much as we do. Thank you Living Gourmet for giving me an opportunity to feature my recipe.




Lime Coconut Jelly with Lychees


      Ingredients   
   (A) Bottom Layer Ingredients:
    1000ml Water
    265g Sugar
    4 tbsp Fresh lime juice, squeeze and pass through a sieve
    zest from 4 fresh limes
    500ml Thick coconut milk mix with a pinch of salt
    2 1/2 tbsp Gelatin powder, soaked with 4 tbsp water
    2 drops of green colouring


    (B) Top Layer Ingredients
     2 canned Lychees reserved 600ml syrup
     1 tbsp Fresh lime juice, squeeze and pass through a sieve
     zest from 1 fresh lime
     1 tbsp Gelatin powder soak with 2 tbsp water
     a drop of green colouring

     Method:
  • (A) Bottom Layer Method
  • Place water, sugar, fresh lime juice and lime zest in a pot and stir to almost boiling. Add soaked gelatin and bring to boil again over medium heat.
  • Turn off heat and add coconut milk. Stir well and sieve. Add green colouring and mix well.
  • Pour mixture into cups till 3/4 full and chill for few hours to set into a coconut jelly.
  • **you'll find the coconut jelly splits in two when it sets, one white and one translucent.

  • (B) Top Layer
  • Place lychee syrup, fresh lime juice and lime zest in a pot and bring to almost boiling.
  • Add soaked gelatin and bring to boil again over medium heat. Turn off heat. Add green colouring and stir well. Leave to cool.
  • Sieve lychee syrup mixture then add 2 to 3 tbsp of this mixture on top of the coconut jelly.
  • Refrigerate to set and top with lychees when serving.

~~~~~~~~~~~~~~

荔枝酸柑椰浆果冻



   底层用料
   清水1公升
   砂糖265克
   新鲜酸柑汁4汤匙
   酸柑4粒,取皮
   鱼胶粉2 1/2汤匙,用4汤匙清水浸泡
   浓椰浆500毫升,混合少许盐
   青色素2滴

   上层用料
    罐头荔枝2罐,保留600毫升糖水
    新鲜酸柑1汤匙
    酸柑1粒,取皮
    鱼胶粉1汤匙,用2汤匙清水浸泡
    青色素1滴

     底层作法
  • 在锅子加入清水,砂糖,砂糖,新鲜酸柑汁及酸柑皮,搅煮至略滚。加入浸泡过的鱼胶粉,以中火再次煮滚。
  • 熄火,加入椰浆搅均匀,用筛网过筛,加入青色素,拌均。
  • 在杯中加椰浆溶液至3/4满,放入冰箱冷藏数小时至凝固。

    上层作法
  • 在锅子放入荔枝糖水,新鲜酸柑汁及酸柑皮,煮至略滚。
  • 加入浸泡过的鱼胶粉,再以中火再次煮滚。熄火。加入青色素,放置一边待凉。
  • 用筛网过筛荔枝溶液,在椰浆果冻上倒入2-3汤匙荔枝溶液。
  • 放入冰箱冰箱冷藏至凝固 铺上荔枝即可。



Enjoy& Have A Wonderful Week Ahead!


55 comments:

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  1. 酸酸甜甜的,好开胃哦!

    ReplyDelete
    Replies
    1. Jozelyn, 可以试试看,喜欢你会喜欢 :)

      Delete
  2. love the bilingual recipe....refreshing good for summer day here...thanks for sharing

    ReplyDelete
    Replies
    1. hahaa... thank you! Really wish I can write well in Chinese :)

      Delete
  3. This sounds refreshing already! I've a party coming up so I'll try this out soon! Can I use any kind of lime?

    ReplyDelete
    Replies
    1. Janine, I bought the Australian green limes that are larger in size but you can also use the normal green lime.

      Delete
  4. 我好像第一次看到ann放中文食谱哦!嘻嘻!

    这个甜点很清新,我喜欢。

    ReplyDelete
    Replies
    1. Eileen, 我不太会写中文食谱啦,我是从杂志上把食谱抄下来的。假如要我写就惨了,我看写一天也写不出几个字。。。哈哈哈!
      下次等你们来,我就做给你们吃 :)

      Delete
  5. Ann这次上了中文食谱叻!
    这甜品搞到我嘴酸酸的, 赏我一杯吧!

    ReplyDelete
    Replies
    1. May,嘻嘻。。。这要谢谢杂志的editor了.是她把我的食谱翻译成中文,所以让我有机会把食谱抄下来。
      可以呀!等你们来,我一定做给你们吃 :)

      Delete
  6. Hello Ann! I can imagine that this is a great dish for dessert in hot days! And the photos were beautifully taken! Congratulations again for being published on the Gourmet Living! I made some coconut jellies too last week & will be shared next week!

    ReplyDelete
    Replies
    1. Hi Jessie, Thank you very much for your compliment. You're also very good in photographing too!
      Oh you made coconut jellies? I got the premix powder, still haven't do yet because the portion is too big. Will wait until there is a big gathering.

      Delete
  7. this recipe is in my to do list!! yummy !

    ReplyDelete
  8. Ann,这杯清新的甜品,好适合正发热气的我呀!可以来一杯吗? :)

    ReplyDelete
    Replies
    1. Esther, 当然可以,不用客气。。。

      Delete
  9. Hi Ann

    Always like your bakes and desserts.. While reading your recipe... Saw that for bottom layer, coconuts milk of 500ml appear twice. Is that a typo error??

    Jazzlyne

    ReplyDelete
    Replies
    1. Hi Jazzlyne, Thank you very much for highlighting to me. Yes, is a typo error :)

      Delete
  10. 这个甜点很适合蓝色星期一,有很fresh的感觉。。。

    ReplyDelete
    Replies
    1. 哈哈哈。。。来来来,我可以天天请你吃:)

      Delete
  11. mmm...coconut jelly! You have been serving some really awesome desserts, Ann.

    ReplyDelete
  12. just had my lunch... just in time for this lovely dessert!

    ReplyDelete
  13. 啊,有华文的食谱:)
    感谢分享
    我好喜欢这个

    ReplyDelete
  14. 哇,有coconut又有lychee。。。。我好爱好爱!

    ReplyDelete
  15. Thanks for sharing this refreshing dessert! I love lychees and I sure would love this.

    ReplyDelete
  16. 好一道清新可口的甜点,我会喜欢叻!

    ReplyDelete
  17. This is indeed refreshing and yummy...mmm coconut and lychee!

    ReplyDelete
  18. Ann , that is one gorgeous and refreshing dessert ! Lovely flavor combination :)

    ReplyDelete
  19. Hi Ann,

    I'm sorry to say I have never had Lychees before. I've often seen them in the store but just never knew what to do with them. I will have to remember this recipe (I'll pin it:) so the next time I see them I will be sure to give them a try. This dessert looks so delightful I would love to give it a try!

    Thank you so much for sharing, Ann...

    ReplyDelete
    Replies
    1. Hi Louise, you can eat the lychees straight away. You will love them as they are sweet and juicy.

      Delete
    2. I didn't know that Ann. I am going to buy them the next time I go grocery shopping. Thanks!

      Delete
  20. Ann, that's a beautiful dessert! Would love to try it and share with my family.

    ReplyDelete
  21. I can imagine this jelly is very refreshing , Big Like !! And Congrats again .

    ReplyDelete
  22. 喜欢这酸酸甜甜的甜品~

    ReplyDelete
  23. Looks incredibly inviting Ann! Hats off to your thinking and creativity

    ReplyDelete
  24. congratulations on the featured in the magazine...! a very refreshing taste and flavour for jellies!

    ReplyDelete
  25. Hi Ann,

    Thxs for sharing yr lovely dessert creation!

    May I know if I can replace gelatine with agar agar powder?

    Thxs!

    Cheers
    Mikki

    ReplyDelete
    Replies
    1. Hi Mikki,

      Yes you can replace gelatine with agar powder but the texture is different.
      Measurement for agar powder is 1packet to 1 litre of water.

      Ann

      Delete
  26. Hi Ann, how many cups can I make out of this? I need at least 20 or 25 cups. How many times do I need to double this recipe? Thanks!

    ReplyDelete
    Replies
    1. Hi Ai Li, Depending on the cup size you use. Double the recipes for about 22 cups. This dessert can keep for 3-4 days in the fridge.

      Delete
    2. Hi Ann, I managed to buy the same cup as you have used in this recipe. So I still double it to get 22 cups? Thanks so much for your help!

      Delete
    3. Hi Ai Li, you divide the first layer evenly into cups and let it set first then make the second layer. Is around 22 cups. Remember to stir well the liquid before pouring into cups. Try to make this dessert two days ahead, Just in case not enough so you still got time to make extra.

      Delete
    4. Hi Ann, you are so kind....you even thought of a contingent plan for me. Thank you so much! Really appreciate it!

      Delete
    5. Ann, I have just put them in the bottom layer in the fridge to set. They split into 2 layers, darker and lighter green. Is it correct? Can I still eat them if it is wrong? Thanks!

      Delete
    6. Ai Li, correct lah. Even wrong still can be eaten because the liquid is already boiled.

      Delete
    7. Phew! I was concerned because you said must turn white but mine split into shades of green! Thanks for coming to my rescue so fast.

      Delete
    8. Hi Ann, update about my agar agar.....a white layer formed on top of the bottom layer and the rest remained light green. This white layer is the coconut and it was firmer than the green sector. Is this supposed to be like this? The top layer was not very firm, is this supposed to be like this? Maybe I didn't stir the bottom layer well before pouring into the cups? But my family liked it. Thanks

      Delete
    9. Hi Ai Li, Yes, the coconut layer is firmer. Next time remember to stir the liquid well before pouring into the cups or you can add a little more gelatine during boiling.. You can also add more lime juice if you wish :)

      Delete