It’s probably been a while since you last ate jello. My guess is you have a fuzzy recollection because your jelly consumption came in a tiny paper and or plastic cup. To be honest I can’t remember the last time I had some jelly myself so it’s good we are on the subject. This tasty Thai coconut coffee jello will have you appreciating jello once more.
Ingredients
- 1 1/2 cups unsweetened coconut milk, regular or low-fat
- 1 cup milk
- 1 cup granulated sugar, divided
- 2 tablespoons agar powder, divided
- 1 teaspoon salt
- 2 tablespoons instant coffee granules
- 3 cups water
Directions
- Add coconut milk, milk, 1/4 cup of sugar, 1 tablespoon of agar powder, and salt in 1-quart saucepan; whisk the mixture together and bring it to a hard boil on medium-high heat, being careful not to let the liquid boil over. After the coconut milk mixture has boiled hard for 30-40 seconds, remove the saucepan from the stove.
- Pour the coconut milk mixture into the mold(s) of your choice. Allow it to cool.
- Meanwhile, whisk together the remaining 3/4 cup sugar, 1 tablespoon agar, instant coffee, and water in another saucepan and bring it to a hard boil over medium-high heat. Once the mixture has boiled for 30-40 seconds, remove the saucepan from the stove.
- Check to see whether the coconut agar layer has hardened. You don’t want it to be completely solid; otherwise the two layers will not stick together and slide off one another when you serve the dessert. With your finger, touch on the surface of the coconut agar layer lightly to see if there’s some resistance on the surface. If so, holding the saucepan as close to the surface of the coconut layer as possible, very gently pour the coffee layer on top of the previous layer.
- Let the agar set. This should take about 40 to 45 minutes at room temperature and 20 minutes in the refrigerator.
Recipe source: Serious Eats
Photo source: Salon.com
