Escape the summer heat with this incredibly refreshing Coconut Jelly Ice Cream recipe! Imagine the perfect blend of creamy, cool ice cream infused with the delightful jiggle of homemade coconut jelly. This isn't your average store-bought dessert; it's a delightful homemade treat that's surprisingly easy to make, bursting with tropical flavour, and guaranteed to impress your friends and family. The subtle sweetness of the coconut jelly perfectly complements the richness of the ice cream, creating a delightful textural and flavour experience that's both light and satisfying.
This recipe is perfect for those hot summer days when you crave something cool and unique. We'll guide you through each step, from creating the perfectly firm coconut jelly to assembling the final masterpiece. Ready to dive into this delicious adventure? Let's get started with our step-by-step guide!
Tools Needed
- Pot
- Sieve
- Scissors
- Steamer
- Jars
Ingredients
- Jelly powder: 18g
- Coconut jelly: 1.5 packets
- Rock sugar: 500g
- Fresh coconut water: 2 liters
- Salt: 1/3 teaspoon
- VIP Bim Rem brand An cream: 100ml
- VIP Bim Rem brand cream: 50g
- Condensed milk: 50ml
- Fresh milk: 100ml
- Lotus seeds: 200g
- Sugar: 50g
- Coconut rice: 250g
- Longan: 1kg
Step-by-Step Instructions
Step 1. Prepare the Coconut Jelly and Toppings
- Soak the jelly powder and sugar in a pot. Add salt and coconut water. Filter the coconut water to remove fiber. Stir well to dissolve the sugar. Let it soak for 30 minutes.
- Mix with sugar and let it sit until it releases water. Stir-fry until slightly cooked, preventing it from floating.
- Steam the lotus seeds until soft. Check for doneness by pressing gently with a spoon.
- Split the top and use scissors to remove the seeds.
- Divide the coconut rice, longan, and lotus seeds into jars.
Step 2. Cook and Set the Jelly
- Bring to a boil, skim off foam, and cook for 7 more minutes. Reduce heat to prevent solidification.
- Pour the jelly mixture into the jars, leaving some space for the cream.
Step 3. Prepare and Add the Ice Cream Topping
- Combine fresh milk, condensed milk, cream, and whipped cream. Sieve for a smoother consistency.
- Stir constantly to prevent sticking. Once boiling, reduce heat and cook for 5 more minutes.
- Pour the cream on top of the jelly in the jars.
Step 4. Chill and Serve
- Refrigerate for several hours before serving.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Taste the coconut water to adjust the amount of sugar.
- If buying pre-packaged lotus seeds, ensure they are high-quality and will not be hard.
- Don't overcook the coconut rice. Just cook until slightly soft.
- Steaming lotus seeds preserves their fragrance and sweetness.
- You can optionally blanch the longan, but it's more fragrant fresh.
- Don't overfill the jars, leaving enough room for the cream layer.
Nutrition
- N/A
FAQs
1. Can I use store-bought coconut jelly instead of making my own?
Yes, absolutely! This will save you time. Just ensure it's a good quality jelly and cut it into small pieces before adding it to the ice cream.
2. How can I make this recipe vegan?
Use a vegan ice cream base and ensure your coconut jelly recipe uses agar-agar instead of gelatin.
This Coconut Jelly Ice Cream recipe is the perfect way to beat the summer heat and impress your guests. The combination of textures and flavors is truly delightful, creating a dessert that's both refreshing and satisfying. So grab your ingredients and get ready to enjoy this simple yet extraordinary summer treat!