From coconut you can make many
delicious and nutritious dishes. The coconut jelly dish is loved by many people with its sweet and fatty taste in each piece of jelly that makes you eat once and for all.
Coconut is a popular fruit in the South and becomes a fast, fresh drink when visitors arrive in this land. Most cafes, milk tea shops or along the street have fresh coconut water. Coconut water in the South is usually very sweet, so in Phnom Penh, some snacking restaurants have made a strange and familiar dish from coconut water, which is chilled coconut jelly.
The coconut is peeled off the green skin, which shows off a clean white color. Just like regular jelly, but instead of cooking with water, coconut jelly is made from fresh coconut water and jelly powder. Because of using very little amount of jelly powder, coconut fruit jelly is soft, not as hard as some other jelly.
You will feel the pieces of jelly almost melt as soon as you put in your mouth. A coconut jelly fruit usually has 2 layers. Lower layer cooked from fresh coconut water, clear. A thin layer is topped with coconut milk. The upper layer is usually very thin to prevent headaches.
People often use young coconut as coconut jelly, so that after eating all of the jelly, you can easily scrap the coconut inside. Taking advantage of the sweetness inherent in Southern coconut water, when making jelly, cooks rarely put sugar in coconut water. But sometimes when the coconut is too young, the water is slightly sour, the chef will add sugar to increase the sweetness. However, the amount of sugar added is very little to preserve the taste of fresh coconut water. Piece of jelly will completely taste of coconut, slightly fat, a little sweet and fragrant smell of young coconut.
The main use of coconut water is mainly for thirst, with a rich content of potassium and magnesium, so coconut is a nutritious drink, delicious, cure dehydration and balance electrolytes. So chilled coconut jelly is always a very popular dish in hot countries.
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