Raw nata de coco (coconut jelly) is a familiar sweet snack found in many refreshing summer desserts. Its chewy, crunchy texture makes it popular and loved by people of all ages. With just a few simple steps, let’s try three easy coconut jelly recipes that are tasty, healthy, and full of nostalgic flavor.
1. How to make raw nata de coco with rock sugar
1.1 What you need to prepare
100g raw nata de coco
2 liters of water
Rock sugar
Pandan leaves
1.2. Wash the jelly
Rinse the raw coconut jelly several times (about 6 to 7 times) to remove any sour smell. Then soak it in clean water for about 3 hours. Change the water and soak for another 30 minutes until the jelly softens.
1.3. Blanch the jelly
Quickly boil the jelly in hot water, then rinse it again to remove any remaining odor. Lightly press out the excess water to help it soak up the syrup more easily.
1.4. Cooking with rock sugar
To make the syrup, add rock sugar and a bit of water to a pot, then simmer on low heat until the sugar melts completely. When it starts to boil, add the jelly and cook it for about 20 minutes, then turn off the heat. Let it cool, then add a few drops of coconut oil to enhance the aroma and flavor. For a firmer texture, refrigerate the jelly for a while before serving.
Finally, store the jelly in a sealed bowl, keep it in the fridge, and consume it within one week.
2. Red apple with chia seed and nata de coco
Besides the classic rock sugar version, you can make your raw coconut jelly more exciting by adding chia seeds and red apple.
2.1. What you need to prepare
Raw coconut jelly
Red apple (or dried red dates)
Chia seeds
Rock sugar
Pandan leaves
2.2. How to make it
Start by rinsing the raw coconut jelly well to remove any sour smell. Mix it with rock sugar and let it rest for a bit so the jelly can soak up the sweetness.
Next, put the jelly in a pot with a little water and some pandan leaves. Bring it to a boil, then lower the heat and simmer for about 20 minutes. Add a few slices of red apple (or red dates) for a light, pleasant aroma.
Lastly, add the soaked chia seeds, stir gently, and turn off the heat. Your refreshing red apple and chia seed coconut jelly is ready!
3. Colorful coconut jelly - a feast for the eyes
Aside from flavor, color plays a big part in making a dish more appealing. With nata de coco, you can easily create natural shades using fruits, vegetables, and flowers to make vibrant, multi-colored batches of jelly.
3.1. What you need to prepare
To make colorful coconut jelly, start with clean, pre-soaked raw coconut jelly and a bit of rock sugar for taste.
For natural coloring, use simple, plant-based, easy to find elements: magenta plant leaves for purple, butterfly pea flowers for blue, and beetroot or red dragon fruit for pink or red.
3.2. “Color mixing” method
For blue or purple nata de coco, start by soaking butterfly pea flowers in hot water until the color comes out. Cook the jelly with rock sugar, then pour in the blue extract and simmer for a few more minutes for even blending.
If you want a gentle purple shade, boil magenta plant leaves with rock sugar to release their color. Strain out the leaves, add the jelly, and cook again. A small amount of vanilla can be added for a pleasant aroma.
To get a pink or red shade, blend beetroot or red dragon fruit, then strain to collect the juice. Add it while cooking with rock sugar to give it a lovely red tone.
Tip: Once the jelly absorbs the color, follow the same steps as when making chewy coconut jelly to keep it firm but not too soft.
You can try GC Food’s ready-made coconut jelly products for the dessert that needs no time to make. Available in a variety of both tastes and colors, they’re convenient, safe, and perfect for the whole family.
From the traditional rock sugar version to the nourishing red apple and chia seed mix, or even multi-colored creations, coconut jelly can be endlessly reinvented - all simple enough to make at home and delightful to enjoy together.
