Lena, my dear friend, told me that there is a new craze in Singapore, where the young coconut juice and flesh are made into a jello and then served cold in the coconut. Wow, what a treat it must be!!!. I made it yesterday and my daughter and I enjoyed a really refreshing dessert. Strangely, i just received an email asking if i have a recipe for 'Kelapa Pudding Ais' which is very popular in Kota Kinabalu, Sabah. Unfortunately, i have never been there and therefore have no idea what this pudding tasted like. I found the Kelapa Pudding Ais here Eating Asia, there is no recipe and the picture of the pudding looked so creamy.I presumed that coconut milk must have been added to the pudding. I really liked my version of the pudding as the taste was not overpowered by other ingredients, 'gelatin' only was added and it enhanced the texture of the juice, giving the coconut meat a running mate.
1 young coconut
1 can of coconut drink - pulp removed but you like some crunch, do not remove
1 1/4 oz pkt of gelatin
Remove the top of the coconut and drain the juice. Leave in the fridge to chill.
Using a spoon, scrape the young coconut meat carefully so as not to scape the dark skin. Set aside.
Bloom/mix the gelatin with 1/4 cup of the coconut drink
Nuke the rest of the coconut drink in the microwave for 1 1/2 minute, then pour in the bloomed gelatin. Stir until gelatin melts.
Add in the young coconut meat and pour into a small tray to set in the fridge.
When the gelatin mixture sets, break it up and mix it with the chilled coconut juice.
Serve it chilled in the coconut shell or in a tall glass.