Coconut Jelly Belly Flavoured with Khus and Mint | How to make Coconut Jelly Belly Flavoured with Khus and Mint

By uzma shouab  |  4th Jun 2016  |  
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  • Coconut Jelly Belly Flavoured with Khus and Mint, How to make Coconut Jelly Belly Flavoured with Khus and Mint
Coconut Jelly Belly Flavoured with Khus and Mintby uzma shouab
  • Prep Time

    30

    mins
  • Cook Time

    2

    Hours
  • Serves

    4

    People

98

0





Video for key ingredients

  • How to make Coconut Milk

  • How To Make White Sauce

About Coconut Jelly Belly Flavoured with Khus and Mint Recipe

A refreshing dessert with coconut, mint and khus flavour.

Coconut Jelly Belly Flavoured with Khus and Mint is a popular aromatic and delicious dish. You can try making this amazing Coconut Jelly Belly Flavoured with Khus and Mint in your kitchen. This recipe requires 30 minutes for preparation and 120 minutes to cook. The Coconut Jelly Belly Flavoured with Khus and Mint by uzma shouab has detailed steps with pictures so you can easily learn how to cook Coconut Jelly Belly Flavoured with Khus and Mint at home without any difficulty. Coconut Jelly Belly Flavoured with Khus and Mint is enjoyed by everyone and can be served on special occasions. The flavours of the Coconut Jelly Belly Flavoured with Khus and Mint would satiate your taste buds. You must try making Coconut Jelly Belly Flavoured with Khus and Mint this weekend. Share your Coconut Jelly Belly Flavoured with Khus and Mint cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like uzma shouab for inputs. In case you have any queries for Coconut Jelly Belly Flavoured with Khus and Mint you can comment on the recipe page to connect with the uzma shouab. You can also rate the Coconut Jelly Belly Flavoured with Khus and Mint and give feedback.

Coconut Jelly Belly Flavoured with Khus and Mint

Ingredients to make Coconut Jelly Belly Flavoured with Khus and Mint

  • 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

How to make Coconut Jelly Belly Flavoured with Khus and Mint

  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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