Mixed Fruit Coconut Bundt Jelly
Servings Prep Time
8-12people 20minutes
Cook Time
20minutes
Servings Prep Time
8-12people 20minutes
Cook Time
20minutes
Ingredients
Coconut jelly
  • 1800ml water
  • 600ml coconut cream
  • 300g fine sugar
  • 25g konnyaku jelly powder
Fruit jelly
  • 1000ml water
  • 140g fine sugar
  • 8g konnyaku jelly powder
  • 1tsp agar agar powder
  • 1can Del Monte fruit cocktail
Instructions
Prepare the coconut jelly
  1. Mix all the coconut jelly ingredients into the pot and stir well.
  2. 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.
  3. Pour the mixture into a 10-inch bundt mould at room temperature for 30 minutes.
  4. 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
  1. Mix all the fruit agar agar ingredients except the fruit cocktail into the pot and stir well.
  2. 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.
  3. 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.
  4. Let the jelly set until it reaches room temperature. Chill in the fridge for 1-2 hours before serving.