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Ingredients
| Coconut water | 1 cup |
| Nitta Gelatin | 2 tsp |
| Milk | 400 ml |
| Condensed milk | 400 ml |
| Tender coconut flesh (grated) | 2 |
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How to Make
1
Bloom the Gelatin
Bloom 2 tsp of Nitta Gelatin.
2
Mix the Coconut Water
In a flat dish, pour in the coconut water and then add the bloomed and melted Nitta Gelatin.
3
Chill the Jelly
Refrigerate for 2 hours.
4
Mix Milk & Condensed Milk
In another bowl, add the milk and condensed milk. Give it a quick stir.
5
Add the Coconut Flesh
Into the mixture, add the grated tender coconut flesh and mix until well combined.
6
Combine Well
Refrigerate for 2 hours.
7
Cube the Jelly
Take the coconut water jelly out and cut it into bite-sized square cubes, then add it into the tender coconut payasam base.
8
Mix & Serve
Give it a good mix until well combined and enjoy.
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Make This Recipe At Home
Nitta Gelatin Premium Gold 500g
200 Bloom premium gold gelatin — the chef's choice for silky, dependable sets
- 200 Bloom Strength, Japanese Technology
- 90% Protein, Zero Cholesterol & Fat
- Halal & Gluten-Free
