Hello friends! A very happy Holi to all 🙂
For Holi I decided to move out of my comfort zone (savory obviously :)) and make a dessert. I’m not very good at desserts and both I and my husband don’t have a sweet tooth and whenever we make something sweet is usually goes to waste. However, I really wanted to make something sweet and colorful this Holi and decided to make a layered jelly. It’s already spring so felt like playing with some tropical flavors, mango and coconut just seemed perfect. This recipe is adapted by a recipe posted on youtube channel – Pailin’s kitchen. To add an Indian touch I added saffron to the top layer but you can leave it out as it tastes amazing just as is.
The recipe is a three layered jelly with layers of mango, coconut water and coconut milk. This is a fun and versatile dish and can be tweaked in many ways. You can use any fruit juice or pulp and try different combinations. Pineapple and coconut is another great combo. You can spike up the jelly with alcohol too 🙂 white rum or vodka tastes great. Also, I’m using agar agar powder to set the jelly, it’s plant based, hence vegetarian and also sets very quickly – yay! But if you are unable to find agar agar powder, you can use gelatin instead.
This is a great spring summer recipe and perfect for a party. Do give this recipe a try, I’m sure you’ll love it.
- 4 cups of coconut water
- 1 cup low fat coconut milk
- 1 ½ cup mango juice
- 1 ½ cup mango puree
- 4 teaspoon agar agar powder (only powder form)
- Few strands of kesar (saffron)
- 3-4 tablespoons of sugar (or to taste)
- ------ For the mango layer:
- In a saucepan, add 1 ½ cups of mango juice and 1 ½ tsp of agar agar powder, whisk well and then bring to a boil. It is very important that you add agar agar powder to cold liquids or else it will clump up. Then add 1 ½ cups of mango puree and 1 tbsp of sugar (or to taste).
- Keep whisking and when everything comes to a boil, pour the mixture into a square or rectangular greased dish. (you can also use moulds but if want to cut pieces use a square dish). Keep in the refrigerator for about 5-10 minutes for the mango layer to partially set. Check by pressing the sides if jelly is partially set. It should not be liquid and stick to your finger but should be warm. If the mango layer becomes set and cold it will not fuse with the next layer.
- ------ The coconut water layer:
- In a saucepan add 2 cups of coconut water and 1 tsp of agar agar powder, whisk while cold and then bring to a boil. (if adding liquor, this is the time to add, just remove the pan from flame and add the liquor). Once the mango layer is partially set, add the coconut water mixture gently using a spoon making sure not to disturb the mango layer. Repeat process and let it cool in the refrigerator for 5-10 minutes. (make sure both the layers are warm enough or they won’t fuse with each other).
- ------ Saffron and coconut milk layer:
- In a saucepan, add 2 cups of coconut water, 1 cup of coconut milk, 2 tbsp of sugar or to taste and 1 ½ tsp of agar agar powder. Whisk well and bring to a boil. Then add a few strands of saffron and mix. You can let it sit for a few minutes and then gently with a help of a spatula add it to the dish without disturbing the coconut water layer. Before adding make sure the middle layer is not completely set and warm. Keep it in the refrigerator for an hour or until the jelly is chilled.
- Once completely chilled cut into square pieces and serve. Enjoy!