Coconut and Pandanus Leaf Jelly

Ingredients for coconut jelly:

250ml               Coconut water
250ml               Thai Coconut milk
75 gram            Sugar
1/5 tsp              Salt
4                        Gelatine leaf

Ingredients for Pandanus leaf jelly:

250ml                Coconut water
25 gram             Sugar
2                          Pandanus leaf
2                          Gelatine leaf
1 tsp                    Green colouring gel (optional)

Method:

-Soak the gelatine leaves in water.
-Gently heat the coconut water and mix with sugar. Once the sugar dissolves add the coconut milk and salt.
– Squeeze the excess water out of the gelatin leaves and put them in the coconut milk mixture. Stir gently until the gelatin leaves dissolves.
– In another pot put in the coconut water, Pandanus leaf, gelatine leaves, sugar and green colouring gel (optional). Then heat and stir gently until the sugar dissolves. Strain the Pandanus leaf liquid mixture with a sieve.
– Pour the coconut milk mixture into a container (tumbler glass, bowl, jam jar etc) until it’s a 1/3 full then put it in the fridge until this layer is set, this usually takes approx 30 minutes.
– Then pour the Pandanus leaf liquid mixture into the same container to another 1/3. Put it back in the fridge for another 30 minutes.
– Take the container out of the fridge. Again this time top up with the coconut mixture, return it in the fridge for another 30 mins.
– Enjoy your cold, creamy dessert after a hot Thai curry.