Trying to forego the dessert because of your diet or having had too much food over the weekend? Actually there’s no need for such restraint if you opt for light jellies or fruit that do not need added sugar for sweetness.

I have a dessert for post-weekend indulgences, where no sugar is used, only fruit. It is a good choice for those who like a sweet finish to a meal, without the guilt.

It’s a bubor cha cha jelly made from coconut water, which is naturally sweet. For extra creaminess, I add some coconut milk or cream, and include only aromatic mango and jackfruit cubes in the jelly.

You can also add jelly, boiled tapioca and sweet potato cubes, but I decide to forgo the extra calories from the starchy tubers. If you want more creaminess, you can add a dollop of coconut cream to crown each cup.

Coconut still oscillates between the good food and bad food camps, but it is rich in fibre, as well as in vitamins C, E, B1, B3, B5 and B6. It also contains minerals such as iron, selenium, sodium, calcium, magnesium and phosphorous.

Coconut water is naturally low in sugar, sodium and fat and is high in potassium, magnesium and calcium.

Despite its bad press, the fatty acid in coconut milk reportedly helps weight loss, improves immune function, reduces heart disease risk, and improves skin and hair health. But it probably should still be consumed in moderation because of its high saturated fat content.

Still, this is a dessert that takes away much of the sin from the original version of bubor cha cha, which is an old-fashioned dessert soup comprising sweetened coconut milk with cubes of tapioca, sweet potato, jellies and also jackfruit and mango. The two fruits are chosen for their strong aromatics, which scent the milk.

Bubor cha cha can be served hot or cold, but many people prefer to pour it over shaved ice, which is ideal for the hot and humid weather here.

I go a step further by making the soup from mostly coconut water, rather than milk. The soup is further rendered as a jelly for extra interest and texture, and only fruit is added in the cup, to cut down on the fat and calories.

This being so, it is a dessert ideal for the days after the weekend feasting. If you gel it in small egg cups, you can also control the portion sizes, which is the other important thing to note when eating for health.

Get Sylvia Tan’s Bubor Cha Cha Jelly recipe here.

Sylvia Tan is a freelance writer and cookbook author. Her most recent recipes can be found in two cookbooks, Eat To Live and Taste.

Text: Sylvia Tan/The Straits Times

Love food and cooking? Join our Domestic Diva Circle to get cooking tips, special invitations to culinary events and exclusive giveaways. Sign up here for free now! 

READ MORE:
Chef’s Secrets: Learn How To Cook This Plate Of Traditional Teochew Steamed Mullet
Chef’s Secrets: Sprout Your Own Beans At Home To Turn Them Into Salads
Chef’s Secrets: Sprout Your Own Beans At Home To Turn Them Into Salads