Recipe for Divine Young Coconut Jelly Sweet Soup Delight

This dish is an absolute delight on scorching days; each person in our home can finish a few cups in the blink of an eye. Take advantage of the weekend, and let's all make this extraordinary young coconut jelly sweet soup using the fantastic recipe below!

Ingredients for the Young Coconut Jelly Sweet Soup

-4.5 grams of flexible agar powder

-500 grams of pandan leaf water

-30 grams of sugar

-100 grams of arrowroot starch

-300 milliliters of water

-100 grams of sugar

-1 young coconut

-400 milliliters of coconut cream

Delicious Recipe for Young Coconut Jelly Sweet Soup

-Step 1: Clean pandan leaves, let them dry, then grind finely and squeeze to extract 500 ml of juice from the young coconut by thinly slicing it.

-Step 2: Mix flexible agar powder, sugar, and pandan leaf water in a pot until dissolved. Heat the mixture on low heat until it boils, then turn off the heat. Pour the jelly into a bowl or mold, let it cool, and then refrigerate until it solidifies. Once set, cut it into small square pieces.

-Step 3: Boil about 700 ml of water in a pot. Add arrowroot starch and simmer for about 7 minutes, then turn off the heat. Let it sit for 5 minutes to allow the starch to settle, then drain the water.

Now, combine coconut cream, 300 ml of water, sugar, young coconut, and a pinch of salt in a pot with the arrowroot starch. Heat on medium heat until the sugar dissolves (5-7 minutes), then turn off the heat. Let it cool before mixing with the jelly.

Note: While making the sweet soup, remember to stir occasionally to prevent the arrowroot starch from sticking to the bottom of the pot.

Presentation: Scoop the young coconut jelly sweet soup into glasses or bowls and refrigerate before serving. This dessert is exceptionally delightful when served cold.

Illustration of the Steps for Making Young Coconut Jelly Sweet Soup

Lam Anh Dao

A collection of mesmerizing wonders awaits you!

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