It is made with agar-agar, coconut water and coconut kernel. This recipe does not need a lot of sugar because the coconut water is quite sweet on its own. Both variations were delicious and give a wide interpretation of how you wish to serve your coconut jelly. Coconut jellyIngredients1 young coconut to yield 2 cups coconut water and ½ cup coconut kernel2 cups cold water100g sugar2 to 3 tsp agar-agar powder4 pandan leavesMethodBreak open the coconut and save the coconut water. Add the coconut kernel and refrigerate for two to four hours until set.
