Homemade coconut milk jelly, easy and fast Chinese food for summer hot day! It is not the best, but definitely great.
1 big pawpaw
250-300ml coconut milk
2 pieces gelatin
4 tsp granulate sugar
Soften gelatin in chill water for this Asian style coconut milk jelly recipe.
Rinse pawpaw and pat dry, slice top 2 inches long off, and remove seeds with a spoon.
In a medium-size mixing bowl, get coconut milk ready.
Combine together white sugar, let it set until completely dissolved and then heat it to a boil.
Turn off heat, remove and add softened gelatin, stirring until well dissolved.
Cool coconut milk mixture above cold water to room temperature.
Pour the mixture inside the pawpaw lightly.
Cover and stick it with toothpicks, or cover with a plastic bag, refrigerate for 3 hours.
Slice coconut milk jelly into pieces before serving.