Nata DeCoCo Coconut Jelly

Hot hot hot hot hot.


Perth has been going through a series of hot weather these days. One weeks like this, it's difficult to spend time in a kitchen. I can totally understand why some people have air-conditioning in the kitchen! While having a few friends over for a bbq lunch one day, I decided to make Agar Agar for dessert instead. Agar Agar is a plant based gelatin which makes it suitable for vegetarian or Muslim friends.

To add texture, I used Nata DeCoCo, a coconut fiber. Once the first layer cooled, I was able to put in a 2nd layer, resulting in the dual flavour jelly. The 2nd layer was made up of coconut milk and agar agar. Hubby commented that this was addictive..and even our french friends were fascinated by such a simple but "different" (In their words!) dessert.

Nata DeCoCo Coconut Jelly

2 packets of Swallow brand agar agar powder. I used a green and plain one.
Sugar- I recalled using half of what the recommended amount was. 
180 grams of Nata DeCoCo (it comes in a can)
220 ml of coconut milk 


Following the directions on the packet, dissolve the plain packet of agar agar in water and sugar. Bring it to boil.

Meanwhile, start spooning Nata Decoco into the moulds.

When the mixture starts to boil, remove from heat. Cool slightly, spoon mixture into the moulds-filling it halfway.

Repeat. Over heat, dissolve the green agar agar powder with 1 cup of water, coconut milk and some sugar. Again, once it boils, remove from heat and cool slightly. By that time, the nata decoco layer would have firm up slightly. Spoon the coconut milk agar agar mixture to fill up the moulds. Cool and refrigerate.

Sending my little jellies to  Weekend Herb Blogging! It is hosted by Simone from Bricole- I'm intrigued by the dual language on her blog. Italian and English.

Coconut and Lychee Jelly

Evan and I have many common interests. One huge interest is on Donna Hay's photography and magazines. When Evan ordered some previous issues of Donna Hay's magazines to be delivered to our Perth add (much cheaper!), I asked if I could have a look through and generously, she said yes!

One recipe caught my attention straight away. It looks simple, refreshing and perfect for dessert. We were having friends over for lunch and this just seem to be a good one to finish a meal off with. Not too heavy but certainly appealing.

Evan and I agreed that the names of some Donna Hay dishes can be misleading- This one has Coconut in it but really.. it's just coconut milk!

The only thing I did differently was to cut up some lychee bits and added it to the jelly. What I really do like about this is that the layers separate by itself- making it looks visually appealing. Don't be surprise if you pour the mixture together and it looks mixed up-when it is in the fridge, those wondrous things called gravity and chemistry helps it to separate.

Coconut and Lychee Jelly

2 cups of Lychee Juice
3 tsp of powdered gelatine
4-5 lychee chopped
1/2 cup of caster sugar
1 cup of coconut milk

Place 1/4 cup of lychee juice in a bowl. Sprinkle over gelatine. Rest for 5 mins.
Place sugar, coconut milk and remaining lychee juice into saucepan and simmer till sugar is dissolved. Bring to boil for around 1 min. Remove from heat. Add the softened gelatine/lychee mixture and stir. Pour jelly into 9 inch dish and fridge it till it sets. Turn out and cut to serve.

Serve it with remaining lychees.

I'm the host for PRESTO PASTA  this week! 

Come join in the fun by sending me your pasta dishes. They will be up and posted by Perth time, Friday Evening. Drop me a line at daphnesu16(at)yahoo(dot)com