5.0 from 12 votes
Coconut Lychee Orange Jelly with Cardamom
EASY - This recipe is very easy to make, and looks impressive due to the two tone layers and flavors. Please use weight / metric measurements for accurate, consistent results. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
Prep Time
55 mins
Cook Time
55 mins
Additional Time
3 hrs 30 mins
Total Time
4 hrs 55 mins
Servings: 10 servings
Calories: 129 kcal
Course:
Dessert
Cuisine:
Asian , North American , American
Ingredients
Coconut Lychee Jelly
- 240 mL coconut milk 1 cup. from a carton - not canned.
- 240 mL lychee juice strained from canned lychee
- 25 g white sugar 2 tbsp. More to taste.
- 2 ½ tsp powdered gelatin
- 60 mL water ¼ cup
Orange Cardamom Jello
- 240 mL orange juice 1 cup. No pulp and not from concentrate.
- 25 g white sugar 2 tbsp
- 4 cardamom pods
- 1 ¼ tsp powdered gelatin
- 38 mL water 2 ½ tbsp
Instructions
Orange cardamom jello
- Gently crush the cardamom pods (to open the pods, not to crush the seeds) and place them in a saucepan with the orange juice and sugar.
- Heat the mix and stir until the sugar is dissolved and you can see the mix steaming (but not boiling)
- Remove from heat and let it sit for about 30 minutes to infuse the cardamom flavour.
- Meanwhile place the water in a bowl and sprinkle the gelatin evenly into the water and leave it to bloom for at least 15 minutes.
- Strain the cardamom infused orange juice back into the saucepan and add the bloomed gelatin.
- On very low heat stir until the gelatin is completely dissolved. DO NOT BOIL.
- Leave the juice to cool to room temperature.
Cup of Yum
Coconut lychee jello
- Place the water in a bowl and sprinkle the gelatin on it and leave it to bloom for at least 15 minutes.
- Add the gelatin, coconut milk, lychee juice and sugar into a saucepan and gently heat until the gelatin is dissolved. DO NOT BOIL.
- Leave the mixture to cool to room temperature.
Assembly
- Pour about 2 tbsp (about 30 ml) of the orange juice into the cavities and refrigerate for about 20 - 30 minutes until the layer is just set. (The layer will be set, but when you touch it it will still be sticky.)
- Pour the coconut lychee mix into the moulds (gently), all the way to the top. NOTE - make sure you always stir the juice before pouring as the coconut and lychee layers tend to separate.
- Place them back in the fridge and allow them to set completely for a few hours.
- Unmould the jelly by loosening the edges with a sharp point.
Notes
- If you are serving this in individual cups (without unmoulding) - Reverse the jelly layers. First pour in the Coconut Lychee layer and leave in the fridge for about 45 minutes -1 hour (keep checking after the 30 minute mark) until the jelly is just set but sticky to the touch. Gently pour in the Orange Cardamom jelly layer and leave to set completely.
Nutrition Information
Serving
1portion
Calories
129kcal
(6%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Sodium
17mg
(1%)
Potassium
121mg
(3%)
Fiber
0.3g
(1%)
Sugar
20g
(40%)
Vitamin A
50IU
(1%)
Vitamin C
13mg
(14%)
Calcium
13mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 129
% Daily Value*
| Serving | 1portion | |
| Calories | 129kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 17mg | 1% |
| Potassium | 121mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 20g | 40% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 13mg | 14% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.