Dates Sunflower Seed Cake & Coca Cola Cake) or you actually feel my desserts are so boring (pandan milk jelly, mango milk jelly, dragon fruit milk jelly and pumpkin pandan jelly). Honestly, I don't care what you think of me, but I must say this. I basically truly love our local ingredients, I love playing around with these ingredients, more importantly I think such a jelly is truly divine. I've said it and thank you for listening. Its time now for the recipe, coconut and grapefruit Jelly is a wow-pow for its tanginess, creaminess, sweetness and soft melting moment in your and my mouth. Wow-Pow! Bye everyone.For the coconut milk (top) Layer
5g seaweed - soaked for 1/2 hour and drained
200ml coconut milk
Sugar as needed
1/2 cup water
For the grapefruit layer
(Note; can replace with oranges too)
15g seaweed - soaked for 1/2 hour and drained
1 cup grapefruit flesh
1/2 tsp grapefruit rind (without the white part)
Sugar as needed
For the grapefruit (bottom) layer
Simmer seaweed with 1/2 cup of water until it dissolves totally.
Remove from heat, strain and leave aside to slightly cool down.
Stir in sugar, grapefruit flesh and rind.
Pour into either, one big mould or a few smaller ones.
Let it harden.
Next; make the coconut (top) layer.
Simmer seaweed with 1/2 cup water to dissolve it.
Remove from heat, strain and leave to slightly cool down.
Stir in sugar and coconut milk.
Pour over the hardened fruit layer,
Cool down totally and chill in the fridge.
Don't forget to trend alongside "cook with nava-k"on every other social media please!!