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Konnyaku Coconut Jelly

Author Joost Nusselder


  • 1 10g package konnyaku jelly powder
  • 950 ml coconut juice the juice of 2-3 coconuts
  • Sugar to taste


  • Crack the top of coconut with your chopper.
  • Pour juice into a bowl.
  • Scrape out meat retaining 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.