Konnyaku coconut jelly
Ingredients
- 1 10g package konnyaku jelly powder
- 950 ml coconut juice the juice of 2-3 coconuts
- Sugar to taste
Instructions
- Crack the top of the coconut with your knife.
- Pour the juice into a bowl.
- Scrape out the meat, retaining the soft pieces. Chop and set aside.
- Bring coconut juice and water to a simmer. Add sugar to taste.
- Gradually stir in konnyaku jelly powder until dissolved.
- Pour mixture into the shell cup or mold.
- Refrigerate and serve cold.
