Coconut Jelly Dessert Recipe: Osmanthus Coconut Pudding

A Chinese classic jelly recipe made from coconut, wonderfully complemented with the sweetness and flowery scent of Osmanthus. A must try for coconut dessert lovers.

Step 1: Ingredients Required

200 gram of coconut milk
50 gram milk
8 gram of dried osmanthus flowers
1 table spoon of sugar.
6 gelatine sheets (7cmx23cm)

Notes:

If you're using fresh osmanthus flowers, you'll need about 24 grams. Wash and let them dry first before you follow the recipe. The reason you'll need to let them dry is that in such a state they'll release much more flavor!
We're using gelatine sheets, but you could use something equivalent, such as gelatine powder.
If possible, we highly suggest to use rock sugar instead of normal sugar, though it's harder to get.

Step 2: How to Make Coconut Jelly

In this step we explain how to make the coconut jelly:

Soak the gelatine sheets in water.
Cook the coconut milk and normal milk together on low fire
Add sugar and 3 gelatine sheets in the coconut milk.
Stir until the gelatine and sugar are dissolved.
Take it out of the pan and let it cool down in a mould with your preferred shape.

See the next step to learn how to make the Osmanthus jelly.

Step 3: How to Make Osmanthus Jelly

To prepare the osmanthus jelly simply follow these steps:

Clean the Osmanthus flowers once by rinsing them with water shortly. You could use a strainer or a tea infuser.
Cook the osmanthus flowers on low fire.
Add sugar and 3 sheets of gelatine and stir.
Wait till the sugar and gelatine is fully dissolved.
Take it out of the pan and let it cool down in a mould with your preferred shape.

Serve!

Once both the osmanthus and the coconut jelly are done, you can now serve them creatively together. A common way to serve is to stack them. Whether you want the coconut jelly on top or bottom is just a personal preference. Either way it will taste amazing! Do you have other good ideas of presenting the jelly? Share them in the comment section below!