Vietnamese Recipes – Fresh Coconut Jelly – Rau Cau Trai Dua
1/ Coconut : Chop off the top and pour coconut water into a pan, peeling the fruit so beautiful to decorate.
3/ Take some of coconut’s meat from the top and cut into strips
HOW TO COOK
1.Heat the pan with the mix of coconut water and gelatin powder until gelatin powder has completely dissolved ( using a tablespoon to check, if you still see gelatin powder on the tablespoon, it means it doesn’t dissolve). The mixing is clear and transparent.
2.Add the sugar and salt, stir for 3 minutes over medium heat.
3.Add the coconut’s meat into the jelly and pour the hot jelly into the coconuts right now
- Put the coconuts in the fridge for 1 hours before serving
- This jelly is soft, if you want to make a hard jelly, you can add more gelatin powder
- You can make fruit jelly, milk by adding 100ml of other ingredients as orange, passion fruit, lemon.... into the above mixing of coconut water and sugar.