Ingredients

The following ingredients have 4 Servings
  • 1 mature coconut
  • 2 young coconuts
  • 1 cup finely grated light palm sugar
  • 4 tsp agar-agar powder (see note)
  • 4 thinly sliced kaffir lime leaves
  • ½ cup water

Instruction

  • Open the coconuts. You will need 3 cups of the combined juices in total. Remove flesh from young coconut with a spoon, place in a blender with reserved coconut juice and process until smooth, then pass through a fine sieve and discard solids. Place coconut mixture and ½ cup finely grated palm sugar in a saucepan over medium heat, scatter over agar-agar powder and bring almost to the boil. Reduce heat and simmer for 10 minutes. Pour into a 15cm square pan and allow to set for at least ½ hour. Preheat oven to 180C. Remove a 50gm piece of flesh from a mature coconut, slice thinly widthways using a mandolin, place on an oven tray and roast for 5 minutes or until lightly golden. Combine kaffir lime leaves, ½ cup finely grated palm sugar and ½ cup water in a saucepan over medium heat, bring to boil and cook for 5 minutes or until reduced by half. Cool. Makes ½ cup. Serve coconut jelly with papaya, drizzle with kaffir lime syrup, scatter with roasted coconut and serve immediately.