Coconut and Mango Duo

Happy Valentine's 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 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 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 that 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. 

PREP TIME

0 mins

COOK TIME

15 mins

TOTAL TIME

 5 hrs 

Category: Dessert / Sweet

Cuisine: Thai

Level: Easy

Yields: 6" x 8" rectangular dish or 6-8 individual cocktail glasses 

INGREDIENTS

Coconut milk layer:

Coconut water - 1 cup ( used Zico)

Coconut milk - 1 cup

Sugar - 4 tablespoons * approximately

Agar Agar or Gelatin powder - 1+1/2 teaspoons*

Pandan leaf - 5 inches or Pure vanilla extract - 1 drop*

Salt - 1 pinch

Young (tender) coconut meat - a few tiny pieces (optional) which I failed to add.

Coconut water layer:

Coconut water - 2 cups

Sugar - 3 tablespoons *

Agar Agar or Gelatin powder - 1+1/2 teaspoons

Pandan leaf - 5 inches or Pure vanilla extract - 1 drop

Mango Layer:

Mango puree -  2 cups

Mango flesh - few small pieces(optional) I missed:(

Orange Juice - 1/2 cup (freshly squeezed)

Water - 1 1/4 cups

Agar Agar powder - 2 teaspoons

Sugar - 1/3 cup 

Lime juice - to taste

DIRECTIONS

Coconut milk layer:

1. In a saucepan pour in the coconut water and sprinkle the Agar Agar powder and stir to mix in medium heat. 

2. Add the coconut milk, sugar, salt, and the pandan leaf or vanilla extract (I used the latter).

3. Bring this to a boil stirring frequently. Once it comes to a full boil the agar agar powder should be completely dissolved. You may feel free to add the tender coconut pieces at this point and bring it to a boil again. 

4. Simmer the heat and keep the pan covered until you make the next layer to keep the liquid warm. However, I used both my stoves and stirred both layers simultaneously to save time. Check note 3 to double-check if the Agar Agar dissolved completely.

Coconut water layer:

5. In another saucepan pour the coconut water and sprinkle the Agar Agar powder and sit to mix well.

6. To this add salt, vanilla extract, or pandan leaf and bring it to a boil stirring frequently. 

7. Repeat step 3 and refrigerate to set.

Mango Layer:

8. In a saucepan pour in water and sprinkle the Agar Agar powder and stir to mix in medium heat. Bring this to a full boil until dissolved.

9. To this whisk in orange juice, sugar, mango puree, and lime juice as per your taste (a little goes a long way). Whisk until smooth and remove from heat. 

10. Add mango pieces if you wish. Pour the mixture into a mold and refrigerate until the surface sets. The jelly should not jiggle in the mold when moved.

11. Once set, gently pour in half of the coconut layer and refrigerate to set, a minimum of 4 hours.

Assembly:

I made 3 layers for my coconut duo. Use only half coconut milk and half coconut water for each layer. 

1. Spoon out any bubbles you see and pour gently the 1st half of coconut milk (white layer) into any dish of your choice. I like to use the back of my spoon to pour the liquid gently to avoid bubbles.

2. Refrigerate until the top layer is set (approximately 5-7 minutes). 

3. The 2nd layer is Coconut water, spoon out the bubbles and gently pour in the coconut water (clear layer) using the back of your spoon to eliminate bubbles. Pour on the edge of the container, coz that is where the jelly will be firmer than the center.  Pouring quickly or aggressively tends to break the 1st layer. 

4. Refrigerate until this 2nd layer sets (approximately 5-7 minutes). 

5. Repeat step 1 with the coconut milk (white layer) gently as described above in step 3.

6. Feel free to make more layers. Once done, let the jelly sit in the refrigerator for at least 4 hours to set well.  

7. Run a knife around the sides of the mold and flip it on a plate gently to remove it from the mold. you might have to give it a tap if needed. Cut with a sharp knife into the shape and size you desire to serve cold.

Decorated with white chocolate, blueberry, mint leaves, and rose petals. Enjoy serving cold. 

NOTES AND TIPS

1. If using Agar Agar flakes, for 1 teaspoon of powder, replace with 1 tablespoon of flakes. Also, soak the flakes in water separately for 10 minutes before adding it to the saucepan.  

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 are 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!