Serves 6 to 8 Prep time 2 hours
1 packet of 10g konnyaku jelly powder 950ml fresh coconut water fresh coconut flesh from the fruits sugar to taste
•Pour the coconut juice out to a bowl, scrap off the meat from the coconut, and only use the soft and tender parts.
•Heat the coconut water and bring it to a simmer. Stir in sugar to taste.
•Pour the konnyaku jelly powder gradually and stir until it dissolves.
•Pour the mixture into a mould and add the coconut flesh. •Refrigerate it to set and serve cold.