Coconut Matcha Jelly
Rated 5.0 stars by 1 users
Cuisine
Dessert
Author:
Yash Dani
Servings
4
Prep Time
20 minutes
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.
Ingredients
For the First Coconut Layer:
- 2 packets (approximately 400ml) coconut milk
- 1/4 cup Khandsari sugar (or other sweetener to taste)
- 1.5 teaspoons agar agar powder
For the Matcha Layer:
- 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
For the Final Coconut Layer:
-
Reserved coconut milk mixture from the first layer
For Topping:
Directions
Prepare the First Coconut Layer:
- Set a saucepan over medium heat.
- Add the coconut milk, 1/4 cup Khandsari sugar, and 1.5 teaspoons agar agar powder to the saucepan.
- Mix well to combine all the ingredients.
- Bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to low and let it simmer for 1 minute.
- Remove the saucepan from the heat.
- Carefully pour about 1/4 cup of the hot coconut mixture into each serving bowl or glass.
- Refrigerate the bowls for at least 10 minutes, or until the coconut mixture has cooled down and set into a jelly.
Prepare the Matcha Layer:
- 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.
- Mix well to ensure the agar agar powder is evenly dispersed.
- In a separate mixing cup, add the 1/4 cup of warm water and 2 teaspoons of ceremonial matcha powder.
- Mix the matcha and water thoroughly using an electric frother or a whisk until there are no clumps and the mixture is smooth.
- Pour the whisked matcha mixture back into the saucepan with the coconut water mixture.
- Mix well to combine the matcha evenly throughout the coconut water.
- Bring the matcha-coconut mixture to a gentle boil over medium heat, stirring occasionally.
- Once boiling, remove the saucepan from the heat.
- Carefully pour about 1/4 cup of the hot matcha-coconut mixture over the chilled coconut jelly in each serving bowl.
- Refrigerate the bowls again for another 10 minutes, or until the matcha layer has also set into a jelly.
Prepare the Final Coconut Layer:
- After 10 minutes, check if the matcha layer has solidified.
- 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
- again. Do not let it boil.
- Carefully pour the reheated coconut mixture over the set matcha layer in each serving bowl, creating a third layer.
- Refrigerate the bowls for a final 30 minutes to allow the top coconut layer to set.
Serve:
- Once all three layers are firm, top each serving of the Coconut Matcha Jelly with 1 tablespoon of cranberry sauce.
- Scoop and enjoy this refreshing and beautiful dessert!