Jelly Coconut - Sunday, April 13

Today’s dish of the day is more like a dessert-snack-drink again, but in my opinion, it deserves “dish” status! It is a Jelly Coconut or Rau Cau Dua, meaning that there is not any coconut milk or coconut water inside – it is jelly (nata de coco) with a light coconut flavour and the chewy texture is very similar to “jell-o”.  In mine there was mostly white jelly on top and transparent jelly on the bottom.  The transparent jelly is slightly more liquid-y than the thicker white jelly.  Found in certain young coconuts, it is produced when the coconut water ferments, thickening into a gel.  Also, through a natural process that imitates this fermentation, the jelly can also be manufactured by people.  The jelly can also be sweetened and sometimes it is homemade with coconut milk, sugar, agar agar (like gelatin, except vegan) and some water.

Interestingly, this jelly is a healthier substitute for tapioca because it is high in fiber, low in fat and has no cholesterol.  They’ve convinced me!

After eating the coconut jelly, you can also scrape out the coconut flesh.  I got a few snacks worth out of this coconut because it is so filling! I even used some of it in a homemade mango-banana-coconut smoothie by cutting it into chunks and putting it at the bottom of the smoothie after the other ingredients were mixed. Highly recommended!