Ingredients with Measurements:
- 1 can of pineapple chunks (20 oz)
- 1 can of coconut milk (13.5 oz)
- 1 cup of water
- 1/2 cup of sugar
- 1/4 cup of agar-agar powder
- 1/4 cup of shredded coconut
Special equipment needed:
- Jelly molds or a square baking dish
- Saucepan
- Whisk
- Mixing bowl
Step-by-step instructions:
1. Drain the pineapple chunks and set aside.
2. In a saucepan, combine the coconut milk, water, sugar, and agar-agar powder. Whisk until well combined.
3. Heat the mixture over medium heat and bring to a boil. Reduce the heat to low and let it simmer for 5 minutes, stirring occasionally.
4. Remove the saucepan from the heat and let it cool for a few minutes.
5. In a mixing bowl, combine the pineapple chunks and shredded coconut.
6. Pour the cooled coconut milk mixture into the mixing bowl and stir until well combined.
7. Pour the mixture into jelly molds or a square baking dish.
8. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until set.
9. Once set, remove the jelly from the molds or cut into squares if using a baking dish.
10. Serve chilled.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Refrigeration time: 2 hours
5. Temperature:
Medium heat for boiling, low heat for simmering.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 220
Fat: 11g
Carbohydrates: 29g
Protein: 2g
Substitutions for ingredients:
- You can use fresh pineapple instead of canned pineapple chunks.
- You can use coconut cream instead of coconut milk.
- You can use gelatin powder instead of agar-agar powder.
Variations:
- You can add chopped mango or papaya to the mixture.
- You can add a splash of lime juice for a tangy flavor.
- You can sprinkle toasted coconut flakes on top before serving.
Tips and tricks:
- Make sure to whisk the agar-agar powder into the liquid mixture thoroughly to avoid clumps.
- If using a baking dish, line it with parchment paper for easy removal.
- You can adjust the sweetness to your liking by adding more or less sugar.
Storage instructions:
Store the jelly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This jelly is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the jelly in individual glass cups or on a platter with fresh fruit slices.
Garnishes:
Sprinkle shredded coconut or toasted coconut flakes on top of the jelly.
Pairings:
This jelly pairs well with tropical fruit salads or coconut ice cream.
Suggested side dishes:
Serve this jelly as a dessert after a meal of grilled chicken or fish with a side of rice.
Troubleshooting advice:
- If the jelly does not set, you may need to increase the amount of agar-agar powder.
- If the jelly is too firm, you may have added too much agar-agar powder.
Food safety advice:
Make sure to use clean utensils and equipment when making this recipe to avoid contamination.
Food history:
Jelly desserts are popular in many cultures, and coconut and pineapple are commonly used in tropical regions.
Flavor profiles:
This jelly has a sweet and creamy coconut flavor with a hint of tanginess from the pineapple.
Serving suggestions:
Serve this jelly as a refreshing dessert on a hot summer day.
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