This refreshing Asian dessert is made healthier with the addition of light jellies and fruit.
- 2-3 jackfruit bulbs
- 1-2 slices mango
- 1½ cups coconut water
- 2 tsps gelatine powder
- 4 tbsps coconut cream or less, depending on taste
- 1 pandan leaf, knotted
- Pinch of salt
- ½ cup coconut cream, optional
Prepare the fruits. Remove seeds from jackfruit bulbs and cut the flesh into small cubes. Do the same with the mango slices. Set aside.
Warm the coconut water together with knotted pandan leaf and add a pinch of salt.
Dissolve the gelatine powder in the warmed coconut water, stirring vigorously.
Add coconut cream, if desired.
Pour the mixture into individual jelly cups or egg cups.
Divide cut fruits equally among the cups.
Cover with cling film and put into the refrigerator to set overnight.
To serve, offer a cup to each person, together with some coconut cream, if desired, to top the jellies.
Recipe: Sylvia Tan / Photo: Tiffany Goh / The Straits Times