What’s white, square, wobbly and yum? And keto? My keto coconut cream jelly.
Next time I want to make this with more exciting moulds. I’ve made this dessert before with agar agar for a vegan friend of mine but I do prefer the texture and consistency of gelatin. This recipe is with gelatin and coconut cream.
If I get around to making another batch with agar agar I will post up the recipe so we can have the vegan version of keto coconut cream jelly!
You may have seen this very Asian dessert at your local yum cha (dim sim) restaurant. It usually looks like cubes of whiteness stacked up together. The consistency is less like jelly as you may have had from an Aeroplane Jelly packet and more like a pudding.
The recipe is very forgiving. The only issue you may have is with the coconut cream separating, so I suggest you stir and stir some more when heating up the mixture. Change up the type of milk you use, the quantity of milk or cream — it’s my type of recipe!
Keto Asian Coconut Jelly
- 3 tbsp gelatin
- 200 mL water filtered room temperature water
- 1 can coconut cream
- 300 mL coconut milk I use carton coconut milk. You can use other milk or just another can of coconut milk if you want.
- 3 tbsp xylitol or other keto friendly sweetner
- Mix the 3 tablespoons of gelatin powder with the 200mL water. Best way to do this is sprinkling the gelatin powder on top of the jug of water. Use a large jug which is heat proof as you will add the coconut mixture to this jug later. I used a large 1 litre sized Pyrex jug.Set this aside.
- In a saucepan pour in the can of coconut cream and add an extra 300mL of coconut milk (or if you want just use another can of coconut <b>milk</b>. I happen to have coconut milk in a carton so used that. Add the 3 tablespoons of xylitol or whatever sweetener you happened to be using.
- Turn on the heat and stir and keep stirring the coconut cream and milk mixture. You want to stir it so that the xylitol melts and mixes in with the cream and milk. And if you happened to be using sweetener I would still heat it up as otherwise the gelatin may not separate enough.
- Turn off the heat. Pour the coconut cream and milk mixture into the jug with the gelatin. And stir so there are no lumpy bits. You could have put the gelatin mixture into the saucepan but I prefer having the jug's spout to use that to pour in to my mould... which takes us to the next step...
- Pour into a mould. I used a Pyrex loaf pan as that's what I had. But you can pour them into muffin pans or any other mould you like. I like the idea of the very square ice cube silicon moulds I've seen recently but whatever is good for you.
- Cool and let set in the fridge for at least 2 hours. The jelly isn't like western jelly or jello but more a pudding type consistency. I think the cream helps that feeling of a decadent dessert!
- Demould the jelly onto a plate or just cut insitu like I did.