Coconut and Mango Duo
Happy Valentines Day friends! Spreading a little love to be loved.. A refreshing and tasty Coconut and Mango Jelly Duo is an easy and gluten free dessert that is simple and elegant looking. It can also be a great vegan and all natural dessert if you pick the right ingredient mentioned.
As everyone is switching from soda to the natural drinks, I chose tender coconut as the key ingredient to make this Coconut and Mango Jelly Duo. A magnificent dessert "Kyauk Kyuak" pronounced as Chhow Chhow, inherited from Thai cuisine is modified to our convenience. Yes, Pandan leaf is the essential ingredient for this dessert for flavoring, while I simply subbed with pure vanilla extract sparingly to retain the pristine white from the coconut milk.
The Jelly like constancy is gained by using Agar Agar or popularly known as China grass. It's an excellent plant based ingredient extracted from Algae, hence great for vegetarians and vegans. It results in a firm texture and can congeal at room temperature. Agar Agar can be substituted with gelatin (extracted from animal skin and bone). Whereas, Gelatin results in an airy, jiggly texture which must be refrigerated to retain its shape. Although the 2 components - Agar Agar and Gelatin can be interchangeable, you may pick what is readily available or according to your preferences.
2. Sugar can be adjusted to your taste depending on the sweetness of your coconut water.
3. To check if your Agar Agar powder is completely dissolved, spoon some liquid into a metal spoon and pour it off on a plate to check if no tiny grains stuck to the spoon, then you are good to go.
4. To dissolve the gelatin follow the directions given in the package.
Unconditional true love gives without expecting anything back. Have a wonderful day and a blessed year ahead with your loved ones!