Coconut Jelly Dessert (Dairy-Free Melo Melo Copycat)

6 standard portions

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Ingredients

• 1 cup coconut water divided (I like Taste Nirvana brand in the glass bottle)
• 2½ teaspoons unflavored gelatin powder
• 2½ cups full-fat coconut milk I like Aroy-D brand in the tetrapak or Native Forest Simple Organic coconut milk
• ¼ cup honey light colored (or use ⅓ cup liquid allulose to make it keto)
• ½ teaspoon vanilla extract
• 1½ cups sliced fresh fruit optional

Method

1. Pour ¼ cup of the coconut water into a small bowl. Add the gelatin and whisk until well-incorporated. Set aside to let the gelatin bloom and rehydrate.
2. In a small saucepan, combine the remaining coconut water, coconut milk, and honey. Heat the coconut mixture over medium heat, stirring frequently until the honey is dissolved and the coconut milk is hot but not boiling.
3. Remove the pan from the heat and whisk in the reserved hydrated gelatin and vanilla, making sure there are no lumps.
4. Pour the mixture through a fine mesh sieve into a liquid measuring cup to catch any unmelted lumps of gelatin or honey. Skim off any bubbles on the surface with a fine mesh strainer.
5. Then, evenly divide the coconut milk mixture into 6 small (6-ounce) glass jars.
6. Chill the jars in the fridge for 1 hour uncovered and then add the lids and chill until solid, about 4 hours. When you are ready to serve, top with fresh fruit if desired!
7. Store the coconut jelly in sealed containers in the fridge for up to 3 days.