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Coconut Jelly Belly Flavoured with Khus and Mint

Jun-04-2016
Uzma Khan
30 minutes
Prep Time
120 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Coconut Jelly Belly Flavoured with Khus and Mint RECIPE

A refreshing dessert with coconut, mint and khus flavour.

Recipe Tags

  • Egg-free
  • Easy
  • Dinner Party
  • Chilling
  • Dessert

Ingredients Serving: 4

  1. For first layer, 1 cup khus syrup (you can take original khus grass, has to be soaked for 4-5 hours)
  2. 15-20 mint leaves
  3. 1 sheet soaked agar agar
  4. for second layer, 1 cup coconut water
  5. 1/2 cup flesh of tender coconut cut in cubes
  6. 1/2 diced kiwi fruit
  7. 1 sheet soaked agar agar
  8. for third layer, 1 cup coconut milk
  9. 3/4 cup condensed milk
  10. 1/2 cup full fat cream
  11. 1 and 1/2 tsp vanilla essence
  12. few jelly candies cubes
  13. 1 sheet soaked agar agar
  14. for white sauce,1/2 cup fresh full fat cream
  15. 1/4 and 2 tsp condensed milk
  16. few jellows for garnish

Instructions

  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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