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
Prep time
Cook time
Total time
Author: Ann Low
Serves: 12 cups
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
- 2½ 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
Instructions
- (A) Bottom Layer - 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 ¾ full and chill for few hours to set into a coconut jelly.
- (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.
Notes
3.5.3226
- 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。
- 放入冰箱冷藏至凝固， 铺上荔枝即可。
Enjoy!