Burmese Coconut Jelly is a light, refreshing dessert with a subtle sweetness from coconut cream. This silky treat is both elegant and easy to prepare, making it perfect for a tropical escape in your own kitchen.

A popular dessert in Southeast Asia, coconut jelly combines the creamy richness of coconut with the firm, refreshing texture of jelly. It’s traditionally made with agar agar, a plant-based gelatine substitute derived from seaweed, giving it a slightly firmer texture compared to gelatin-based jellies.

Ingredients:

• 4 teaspoons agar agar powder (or gelatin)
• 10 teaspoons sugar
• Pinch of salt
• 400ml coconut cream
• 1200ml water

Instructions:

1. Prepare the Agar Mixture:
   • In a heavy-bottomed pan, pour 1200ml of water. Sprinkle in the 4 teaspoons of agar agar powder and 10 teaspoons of sugar. Stir the mixture well and bring it to a gentle simmer over low heat. Let it simmer for 8 minutes, stirring occasionally to ensure the agar agar fully dissolves.
2. Add Coconut Cream:
   • Once the sugar and agar agar are fully incorporated into the water, pour in the 400ml of coconut cream. Stir the mixture gently as the cream blends into the liquid. Turn up the heat slightly and allow the mixture to come to a soft boil. Be careful, as it may foam up and overflow. Once it starts to boil, turn off the heat.
3. Set the Jelly:
   • Pour the hot mixture into a heatproof dish or container. Use a spoon to smooth the surface and remove any air bubbles. Let the jelly cool at room temperature for about 30 minutes. Afterward, transfer it to the refrigerator to set for at least 2 hours.
4. Cut into Diamonds:
   • Once the jelly has set, carefully remove it from the fridge. Using a sharp knife, cut the jelly into small diamond shapes by making straight cuts in one direction and diagonal cuts in the other.
5. Serve and Enjoy:
   • The jelly is ready to be served! These glistening diamond-shaped pieces are soft, creamy, and delicately sweet with the flavour of coconut. They can be enjoyed on their own or as part of a dessert drink.

Tips for Perfect Coconut Jelly:

• Agar Agar: If you're using gelatin instead of agar agar, be aware that the setting process may take longer, and the texture will be softer.
• Serving Ideas: This jelly can be added to chilled drinks like milk teas or layered in tropical fruit desserts for added texture.
• Storing: Keep the jelly in an airtight container in the refrigerator for up to 3 days. Serve chilled for the best texture.

Enjoy your refreshing Burmese Coconut Jelly, a simple yet luxurious treat perfect for any occasion!