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Coconut Matcha Jelly

Yash Dani

Servings

4

Prep Time

20 minutes

Cuisine

Dessert

Dive into a dreamy fusion of tropical serenity and zen-like calm with our Coconut Matcha Jelly. This delicate dessert layers the silky richness of coconut milk with the earthy elegance of premium matcha, creating a dance of flavors that's both refreshing and indulgent. Each bite melts gently on your tongue, unveiling notes of grassy green tea mellowed by creamy coconut. Its translucent, jewel-like texture catches the light, evoking a peaceful afternoon in a bamboo grove by the sea. Whether served chilled on a summer day or as a refined end to a meal, it's a treat that whispers tranquility and delight.

Coconut Matcha Jelly

Ingredients

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    • 2 packets (approximately 400ml) coconut milk
    • 1/4 cup Khandsari sugar (or other sweetener to taste)
    • 1.5 teaspoons agar agar powder

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    • 2 cups coconut water
    • 1/4 cup Khandsari sugar (or other sweetener to taste)
    • 1.5 teaspoons agar agar powder
    • 1/4 cup warm water                 
    • 2 teaspoons ceremonial matcha powder

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    • Reserved coconut milk mixture from the first layer

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    • 4 tablespoons cranberry sauce

    Directions

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      1. Set a saucepan over medium heat.
      2. Add the coconut milk, 1/4 cup Khandsari sugar, and 1.5 teaspoons agar agar powder to the saucepan.
      3. Mix well to combine all the ingredients.
      4. Bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
      5. Once boiling, reduce the heat to low and let it simmer for 1 minute.
      6. Remove the saucepan from the heat.
      7. Carefully pour about 1/4 cup of the hot coconut mixture into each serving bowl or glass.
      8. Refrigerate the bowls for at least 10 minutes, or until the coconut mixture has cooled down and set into a jelly.

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      1. To the same saucepan (no need to wash it), add the coconut water, 1/4 cup Khandsari sugar, and 1.5 teaspoons agar agar powder.
      2. Mix well to ensure the agar agar powder is evenly dispersed.
      3. In a separate mixing cup, add the 1/4 cup of warm water and 2 teaspoons of ceremonial matcha powder.
      4. Mix the matcha and water thoroughly using an electric frother or a whisk until there are no clumps and the mixture is smooth.
      5. Pour the whisked matcha mixture back into the saucepan with the coconut water mixture.
      6. Mix well to combine the matcha evenly throughout the coconut water.
      7. Bring the matcha-coconut mixture to a gentle boil over medium heat, stirring occasionally.
      8. Once boiling, remove the saucepan from the heat.
      9. Carefully pour about 1/4 cup of the hot matcha-coconut mixture over the chilled coconut jelly in each serving bowl.
      10. Refrigerate the bowls again for another 10 minutes, or until the matcha layer has also set into a jelly.

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      1. After 10 minutes, check if the matcha layer has solidified.
      2. Gently reheat the remaining coconut milk and agar agar mixture from the first step in the saucepan over low heat. Stir continuously until it is liquid
      3. again. Do not let it boil.
      4. Carefully pour the reheated coconut mixture over the set matcha layer in each serving bowl, creating a third layer.
      5. Refrigerate the bowls for a final 30 minutes to allow the top coconut layer to set.

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      1. Once all three layers are firm, top each serving of the Coconut Matcha Jelly with 1 tablespoon of cranberry sauce.
      2. Scoop and enjoy this refreshing and beautiful dessert!

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