For a hot and crispy variation, you can deep fry your coconut milk jelly, resulting in a texture similar to the popular Cantonese dessert, fried milk. My mom and I share a love of creamy, not-too-sweet, coconut-flavored desserts, and a few months ago she introduced me to the magic that is Melo Melo. This vegan jelly uses agar agar powder derived from seaweed instead of gelatin which comes from animal bones. Fresh fruit: You can just eat these coconut desserts unadorned, but I love to top them with fruit, like fresh berries or canned tangerine segments packed in 100% juice. Many people assume that since all packaged coconut water say "100% coconut water" on the label, they should all be the same, right?

Fruit of your choice: I used mango, pineapple, strawberries, blackberries, blueberries, mandarin slices, and kiwi fruit. You can even use it to make your very own boba pearls for a light, refreshing take on the popular drink addition.Nata de coco can be consumed on its own, but it can be used as an ingredient as well for fruit salads, halo-halo, coconut cakes, ice creams, soft drinks, bubble tea, and yogurts. Allow the coconut jelly to cool in the refrigerator for a minimum of 4 hours before cutting, or you can refrigerate it overnight. This simple fact also means that you can make these delectable treats ahead of time and serve when needed! All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Commercial production of nata de coco began in 1954, when the agency, renamed the Philippine Coconut Administration, opened a branch in Alaminos, Laguna and introduced the technology to local farmers.

Nata de coco was invented in 1949 by Teódula Kalaw África, a Filipino chemist working for the National Coconut Corporation (now the Philippine Coconut Authority). I used what’s in the pantry in Australia – TCC and Trident premium coconut milk and it turned out creamy, white and delicious. Despite its long expiry date, it’s still important to double check the nata de coco before consuming it again.

Refrigerate or leave at room temperature until the surface is set and no longer jiggles when you tap the tray or cups. As for the ratio, 1 tablespoon of gelatin sets about 2 cups of liquid, so for this recipe you will need 2 Tbsp. By logging in/signing up, you acknowledge that you have read and agree with Asian Inspirations' Terms of Use and Privacy Policy. Disclaimer: Although we make every effort to ensure product information is correct and up-to-date, we are not responsible for typos, inaccuracies or mis-information on this site.

With our helpful tips below, you can easily make a homemade nata de coco to fully enjoy and savor at home. One of the reasons folks love Melo Melo is because the texture is so soft and delicate—if you add too much gelatin to it, the texture will be too stiff and more like firm Jell-O than silky Melo Melo. So, this provides a perfect example of one vegan dish without sacrificing anything in terms of taste and texture! Please note that you will need a freezer-safe mould or pan to make this recipe, as well as a saucepan.It was originally conceived as an alternative to nata de piña, another gel-like Filipino dessert produced since the 18th century.