COCONUT JELLY

Coconut Jelly (gluten free)

Hello Kitty Coconut Jelly!

I have two plastic jelly molds I purchased to make kiddie jellies.  The huge Hello Kitty face mold above turned out really well and the facial features turned out quite well.

Miffy?

Sorry, I don't know the Hello Kitty characters too well.  The 4-character set produces smaller sized jellies and their features didn't turn out as distinct.  Each jelly is about 2 inches in length.  I used a thin rubber spatula to help ease out the jellies.

 Who's this bear?  Oh well, obviously I'm not learned about Hello Kitty characters.

While my daughters enjoyed the cute characters in coconut jelly form, I preferred the little cubes.  The coconut jelly is firm enough to eat with your fingers, just like the kind you get at DimSum restaurants.  

This version of the Coconut Jelly is not very sweet and isn't spongey like my previous recipe which incorporates whipped egg whites.  It's gluten free but not dairy free.  I suppose if you wanted to, you could replaced the cow's milk with more coconut milk or substitute almond milk or soy milk.  

COCONUT JELLY (Gluten Free)

1 cup (250 ml) water

5 oz (125 g) evaporated cane sugar

1 oz (25 g) gelatine

1 cup (250 ml) coconut milk (ensure you mix the contents in the can well before measuring)

1 cup (250 ml) 2% milk (you may substitute with soy, almond or more coconut milk)

• Boil water, add sugar and stir to dissolve. Cool slightly and add gelatine. Stir well to dissolve. Add coconut milk and 2% milk.
• Immediately pour mixture into plastic-lined pan or molds and chill until firm and set.
• Cut into cubes; serve cold