Easy Hong Kong Style Coconut Milk Jelly
Learn how to make silky smooth Hong Kong Style Coconut Milk Jelly (椰汁糕) with coconut milk, milk, and gelatin. This easy no-bake Chinese dessert is creamy, refreshing, and perfect for summer.
- 400 ml Coconut Milk
- 200 ml Full Milk
- 70-80 g Sugar
- 20 g Gelatin Powder
- 80 ml Cold Water
- Desiccated coconut (Optional)
- 1 Prepare Gelatin
Sprinkle gelatin over cold water and let it bloom for 5 minutes.
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Boil mixtureHeat the coconut milk, milk, and sugar over medium-low heat, stirring occasionally until the sugar has completely dissolved.
Do not let the mixture boil; it should reach approximately 60–70°C (140–158°F).
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Add gelatinRemove from heat and stir in the bloomed gelatin until completely dissolved.
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Pour mixture into a square moldStrain the mixture through a fine-mesh sieve to remove any small lumps or bubbles, creating a smoother, silkier texture.
Pour the mixture into a square mold or airtight container.
Let it cool to room temperature, then cover and refrigerate for 3–4 hours, or until completely set.
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Cut into bite-sized cubesOnce the coconut milk jelly has fully set, carefully remove it from the mold and cut it into bite-sized cubes.
If desired, coat each piece evenly with desiccated coconut for an extra layer of coconut flavor and texture before serving.
Serve and Done- 6
Cooking Tips 烹飪技巧- Use full-fat coconut milk instead of a coconut milk beverage for a richer flavor and creamier texture.
- Adding whipping cream creates an extra smooth and silky coconut milk jelly.
- For a firmer texture that's easier to cut into cubes, increase the gelatine powder to 22–24 g.
- Straining the mixture through a fine-mesh sieve helps remove small lumps and air bubbles, resulting in a smoother, more delicate finish.
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