Sunday, May 17, 2009

Coconut Gelatin

I'm nuts about nuts. But not so nuts about coconut. It's okay, if (and that's a big IF) the coconut product (milk, water, fat/cream or the meat itself) is superduper fresh. Otherwise it has a slightly rancid taste that tastes, well, slightly rancid and it makes my stomach churn in a very, very, very bad way!

There are a few coconut preparations I don't mind. Coconut gelatin is one of them. A little pinch of salt brings out the flavor. Also, my recipe doesn't add any sweetener at all because I find coconut milk to be naturally sweet.

Coconut Gelatin

1 can of coconut milk (14 fluid ounces)
1 envelope unflavored gelatin
1 cup water
1/8 teaspoon salt (optional)

Open the packet of gelatin and pour into a bowl. Add a tablespoon or two of cold water. Stir until the gelatin is thoroughly combined with the water. Meanwhile, bring the 1 cup of water to a boil. Pour over the gelatin and stir until the gelatin is dissolved.

Shake the can of coconut milk and open. If the coconut milk has a layer of coconut cream, don't worry. Simply pour it into a bowl and whisk the cream and the liquid together. Add the coconut milk to the gelatin mixture, stir until well combined. Refrigerate.

When cool and jellified, cut into cubes and serve on its own or with fresh fruit, like berries, melons, etc.

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