I made this delicious dessert last night to give Cik Ja & my SIL for their open house today. The combination of creamy bottom layer and fresh coconut at top layer is perfect to my liking (well hope others' too). Even my hubby was impressed with the taste. Thanking my sporting husband who hunted for young coconuts in the market after office hours, then helped me to cut open the young coconuts and grated the coconut flesh too (although I complained that he grated them a bit too coarse...hehehe sorry for being fussy).
Recipe source: HomeKreation (my own)(Makes 12" diameter)
BOTTOM LAYER:
1 packet Jelly (13g)
1 liter Water
250g Sugar
1 small tin Coconut Cream
200g Milk
TOP LAYER:
1 packet Jelly (13g)
600ml Water
120g Sugar
600ml Coconut Juice
1 Pandan Leaf
Grated Young Coconut Flesh
METHOD:
Prepare top layer & pour into a mould.
While waiting for it to set, prepare top layer.
Pour on top of the 1st layer.
Cool at room temperature.
Chill.
Here is the tool used to grate the young coconut flesh (antique...hehe).
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