Coconut Jelly Belly Flavoured with Khus and Mint

uzma shouab
uzma shouab|
Last updated on Jan 16th
A refreshing dessert with coconut, mint and khus flavour.
  • Prep Time30Minutes
  • Cooking Time2Hours
  • Serves4people

Recipe Ingredients

  • For first layer, 1 cup khus syrup (you can take original khus grass, has to be soaked for 4-5 hours)
  • 15-20 mint leaves
  • 1 sheet soaked agar agar
  • for second layer, 1 cup coconut water
  • 1/2 cup flesh of tender coconut cut in cubes
  • 1/2 diced kiwi fruit
  • 1 sheet soaked agar agar
  • for third layer, 1 cup coconut milk
  • 3/4 cup condensed milk
  • 1/2 cup full fat cream
  • 1 and 1/2 tsp vanilla essence
  • few jelly candies cubes
  • 1 sheet soaked agar agar
  • for white sauce,1/2 cup fresh full fat cream
  • 1/4 and 2 tsp condensed milk
  • few jellows for garnish

Recipe Preparation

  1. Boil agar agar sheet in pan when it is properly dissolved, strain it and add khus and mint leaves in it. Transfer it to a mould to cool and set it in fridge
  2. For second layer boil agar agar sheet when it translucent remove from heat and strain it now add coconut water, coconut flesh cubes and some kiwi cubes in it and transfer it in same mould carefully and let it set in the fridge.
  3. For third layer, heat coconut milk in pan, add condensed milk, add boiled and strained agar agar mixture in it. Add cream and vanilla essence in it and add jelly cubes and pour this mixture in to mint and coconut water mould carefully.
  4. Now again leave it for cool and set in fridge. Once all layers are properly set, it is ready to serve.
  5. For white sauce, heat bowl add condensed milk, cream and mix well.
  6. When serving, pour chilled cream mixture on chilled jelly and garnish with some jelly candy.
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