Ingredients
Coconut jelly
- 1800 ml water
- 600 ml coconut cream
- 300 g fine sugar
- 25 g pure konnyaku jelly powder concentrated powder not jelly premixed
Fruit jelly
- 1000 ml water
- 140 g fine sugar
- 8 g konnyaku jelly powder
- 1 tsp agar agar powder
- 1 can Del Monte fruit cocktail
Instructions
Prepare the coconut jelly
- Mix all the coconut jelly ingredients into the pot and stir well.
- Heat the mixture on high heat while constantly stirring until it boils. Turn to medium fire and let it boil for another 5 minutes, stirring gently until there are no lumps.
- Pour the mixture into a 10-inch bundt mould at room temperature for 30 minutes.
- Remove from the mould and cut it into 8 equal slices. Put 4 slices back into the mould leaving alternate empty spaces.
Prepare the fruit jelly
- Mix all the fruit agar agar ingredients except the fruit cocktail into the pot and stir well.
- Heat the mixture on high heat while constantly stirring until it boils. Turn to medium fire and let it boil for another 5 minutes, stirring gently until there are no lumps.
- Pour the mixture into the empty spaces in the mould, filling about 1/3 of the mould height. Place 1/3 of the cut fruits into the mould. Repeat until the fruit agar agar is level with the coconut agar agar. #Tip: As the jelly will start to set quite fast, it is important to be fast here. #Tip: Do not stuff too much fruits into each segment to leave space for the jelly mixture, otherwise the jelly will fall apart easily when serving.
- Let the jelly set until it reaches room temperature. Chill in the fridge for 1-2 hours before serving.