This beautiful coconut custard is a base for anything you want to top it with. For me, the last strawberries of the season. Mango, blueberries, sliced plums, another flavor of gelatin (osmanthus or black tea) are other options, but it can be anything for any season. It’s light and can be served after a heavier meal.
I adore this dessert and I now make it constantly. It took over two dozen tries to get it right. The ice bath is the key to preventing the fat from rising to the top while cooling.
Coconut Gelée like Melo Melo
1 cup coconut water
2.5 tsp gelatin
1 2/3 cups full-fat coconut milk4 Tablespoons cane sugar
Pour about 1/4 cup of the coconut water into a medium glass or metal bowl. Sprinkle with the gelatin granules and set aside to hydrate.
In a small-medium saucepan add the rest of the coconut water, coconut milk, sugar, and vanilla bean (if using).
Cook over medium heat to just below a boil. Do not boil.
Remove from heat and stir the hot mixture into the gelatin in the bowl. Whisk thoroughly for about two minutes.
Set over the ice bath and stir occasionally with a spoon or spatula so you don’t add bubbles until cool and a little thickened.
Pour into cups or glass jars.
Refrigerate for at least 6 hours.
Top with cut fruit of any variety.
Enjoy!
Let me know what you think!
With lightness,
Jeni
Coconut Gelée like Melo Melo