Osmanthus Coconut Jelly 椰汁桂花糕

Light and refreshing coconut jelly infused with the fragrance of the osmanthus flower, it's a perfect dessert on a hot scorching day.

Ingredients: 
材料

2 Coconut (640g Coconut Water) 椰子 

125g Konnyaku Premix Jelly Powder 蒟蒻果冻粉 

1 tsp Osmanthus Flower 桂花

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Method: 步骤

1. Gently heat coconut water, gradually stir in jelly powder. 
将椰子水加入锅里加热，慢慢加入果冻粉，不断搅拌。

2. Continue stirring. Bring to a boil and add in osmanthus flower. Turn off the heat and constantly stir until the jelly powder is fully dissolved.
继续搅拌，加热至煮滚／烧开后加入桂花。熄火，继续搅拌至果冻粉完全溶解。

3. Place coconut flesh in the jelly container, and pour in the jelly mixture (optional: pour through a sieve to filter out the osmanthus flowers). Let it cool, cover, and keep in the refrigerator for 4 hours. Serve chilled.
和椰子肉一起加入模里待凉后盖好放进冰箱。四小时后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to "FAVOURITE" the pages if you wish to see my post on news feed.