Ms. Lê Thị Ánh Trinh
Coconut jelly with chia seeds is a refreshing dessert made from chewy nata de coco and nutritious chia seeds. This dish is often enjoyed to cool the body and add fiber to the daily diet. With simple ingredients and easy steps, you can quickly make this light, cooling dessert at home for the whole family.
1. How to make coconut jelly with chia seeds and rock sugar
Coconut jelly cooked with chia seeds is a light, refreshing dessert that many people enjoy. On average, 100g of nata de coco contains about 92 calories, while 10g of chia seeds provides around 48 calories. This dish is also very easy to prepare. With about 10 minutes of preparation and 30 minutes of cooking, you can make enough dessert for two people.
1.1 Ingredients and Quantities
To prepare coconut jelly with chia seeds for about two servings, you will need the ingredients listed in the table below:
1.2 Preparation steps
1.2.1 Step 1: Prepare the raw coconut jelly
After purchasing raw coconut jelly, place it in a large bowl, rinse it under cold running water, and gently squeeze it by hand continuously for about 6 - 7 minutes. Then rinse the jelly several times with clean water. Next, put it into a cloth bag and squeeze firmly to remove all the sour liquid inside.
1.2.2 Step 2: Soak the jelly and chia seeds
Soak the nata de coco in clean water (just enough to cover the jelly) for about 1 - 2 hours, then replace the water and soak it again. Repeat this process 2 - 3 times until the jelly pieces expand and absorb enough water. At the same time, soak 10g of chia seeds in 25ml of warm water for about 7 - 10 minutes, stirring gently so the seeds expand evenly without clumping.
1.2.3 Step 3: Blanch the raw nata de coco
Bring a small pot of water to a boil, then add the nata de coco and blanch it for about 2 - 3 minutes. Remove it and let it drain. Next, use another large pot to dissolve 500 g of rock sugar in about 1.5 liters of water, then bring it to a gentle boil over low heat. Once the sugar has completely dissolved, taste the syrup and add about 150g of granulated sugar (depending on your family’s preference) to increase the sweetness.
1.2.4 Step 4: Cook the coconut jelly with pandan leaves
After the sugar has dissolved, add all the coconut jelly and a bunch of pandan leaves to the pot. Cook over medium heat for about 10 - 15 minutes so the jelly absorbs the sweetness and the fragrant aroma of the pandan leaves. Finally, add the soaked chia seeds and continue cooking for another 5 - 10 minutes before turning off the heat.
Once finished, the nata de coco with chia seeds will have a gentle pandan fragrance and a light sweetness from the rock sugar. The clear, chewy jelly pieces combined with tiny chia seeds create a pleasant and refreshing texture when enjoyed.
2. How to make coconut jelly with chia seeds and mixed fruits
Coconut jelly mixed with chia seeds and fruits is a refreshing dessert that is perfect for serving family and guests, thanks to its light, easy-to-enjoy flavor. You only need about 10 minutes for preparation and another 10 minutes for cooking to complete this delicious dessert.
2.1 Ingredients and quantities
Below is a table of ingredients needed to make coconut jelly with chia seeds and mixed fruits for about 8 servings:
2.2 Preparation steps
2.2.1 Step 1: Prepare the fruits
After purchasing the ingredients, wash the mango, apple, and watermelon thoroughly. Peel them and cut them into small bite-sized cubes. For the jackfruit, separate the bulbs, remove the seeds, and slice them into thin strips. As for the chia seeds and tapioca starch, soak them separately in two bowls of warm water for about 10 minutes so they can expand evenly before cooking.
2.2.2 Step 2: Boil the tapioca starch
Place a pot of water on the stove and bring it to a boil. Then add the soaked tapioca starch and cook over medium heat for about 15 - 20 minutes. During the cooking process, remember to stir continuously to prevent the starch from clumping or sticking to the bottom of the pot. Once the tapioca starch becomes soft and fully expanded, remove it and rinse immediately with cold water to maintain its chewy texture and prevent the strands from sticking together. Then let it drain.
2.2.3 Step 3: Finish and serve
First, add coconut jelly to a glass. Then add the cooked tapioca starch and chia seeds, and mix well. Next, add the prepared fruits, such as jackfruit, mango, apple, and watermelon, to create a colorful combination. Finally, pour in the coconut jelly syrup until the glass is nearly full and top it with one tablespoon of coconut milk to enhance the creamy flavor.
These two nata de coco with chia seeds recipes are suggested by the team at GC Food, a company specializing in producing and distributing nata de coco products that meet international standards.
3. Common mistakes and tips when making coconut jelly with chia seeds
Although making coconut jelly with chia seeds is quite simple, mistakes can still occur if the technique is not handled properly. Common issues include sour jelly, overly soft texture, or clumped chia seeds. Below are some tips and solutions to help you achieve a better final result.
3.1 Sour coconut jelly
This issue occurs because raw coconut jelly is produced through the fermentation of mature coconut water. Since it is fermented in an acidic environment, untreated coconut jelly often has a strong sour taste. If it is not properly processed beforehand, the sour flavor may remain in the jelly and affect the final dish. To remove this sour taste, you need to thoroughly rinse and prepare the raw coconut jelly before cooking it with rock sugar and chia seeds.
3.2 Clumped chia seeds
Chia seeds can easily form clumps if they are not soaked properly or if they are not stirred at the beginning. To help the seeds expand evenly, place the chia seeds in a glass first, then slowly add water while stirring continuously for about 1 - 2 minutes. After that, let the seeds soak for about 5 - 10 minutes so they can absorb enough water and expand evenly.
3.3 Coconut jelly becomes too soft
Coconut jelly that turns soft after cooking is often the result of using low-quality ingredients. To keep the jelly firm and pleasantly chewy, you should choose products with a clear origin and guaranteed food safety standards. For example, you may consider using pressed coconut jelly (raw coconut jelly) from GC Food (G.C Food Joint Stock Company).
GC Food coconut jelly is fermented from mature coconut water through a strictly controlled process that monitors color, flavor, and pH levels. In particular, by applying advanced Pasteurization technology, GC Food coconut jelly is able to eliminate harmful bacteria while maintaining its natural fiber structure. As a result, the product retains its characteristic chewy texture and original flavor.
In addition, GC Food also uses an automated Aseptic UHT system for its exported coconut jelly products. This technology helps extend the product’s shelf life without the need for harmful chemicals.
4. FAQs - Common questions when making coconut jelly with chia seeds
During the process of preparing and enjoying coconut jelly with chia seeds, you may have several questions. The answers below will help you better understand how to make this refreshing dessert.
4.1 How long can coconut jelly with chia seeds be stored?
If stored properly in the refrigerator, this dessert can maintain its flavor for about 3 - 5 days. However, it is best to consume it within the first 2 days after cooking to fully enjoy its fresh taste.
4.2 Do chia seeds need to be cooked?
You do not need to cook chia seeds on the stove. Simply soak them in warm water or filtered water for about 10 - 15 minutes. After that, you can add them directly to the pot of coconut jelly and cook for another 5 - 10 minutes before turning off the heat to help preserve their nutrients.
4.3 Can people who are dieting eat coconut jelly with chia seeds?
People who are trying to lose weight can still enjoy this dessert because both coconut jelly and chia seeds contain a good amount of fiber, which helps create a feeling of fullness and reduces cravings. However, you should reduce the amount of rock sugar when cooking or replace it with low-calorie sweeteners to better control your calorie intake.
4.4 How should coconut jelly with chia seeds be stored?
After the jelly has cooled, divide it into small glass jars with tight lids or food storage containers before placing them in the refrigerator. Keeping the containers sealed helps prevent the jelly from absorbing odors from other foods and reduces the risk of bacterial contamination.
4.5 Is coconut jelly with chia seeds different from regular coconut jelly?
The main difference is the addition of chia seeds. Besides creating an interesting texture when eaten, chia seeds also provide omega-3 and many essential minerals for the body.
4.6 When should chia seeds be added to coconut jelly?
After cooking the coconut jelly in sugar syrup for about 10 - 15 minutes, add the soaked chia seeds and continue cooking for another 5 - 10 minutes. This method helps prevent the chia seeds from being overcooked, protecting heat-sensitive vitamins and ensuring that the gel layer does not become diluted in the liquid.
4.7 What toppings can replace chia seeds?
If chia seeds are not available, you can substitute them with basil seeds for a similar texture or use toppings such as water chestnut jelly or white tapioca pearls. You can also combine coconut jelly with fresh fruits like mango, apple, watermelon, or jackfruit for added flavor and variety.
With these two recipes - from the light sweetness of rock sugar to the freshness of mixed fruits - we hope you feel confident preparing coconut jelly with chia seeds to treat your family. You can visit the official website of GC Food to learn more about us and order high-quality raw nata de coco.
This article was compiled by Le Thi Anh Trinh from the Communications Department of GC Food, specializing in researching and sharing in-depth knowledge about ingredients and the production processes of aloe vera and nata de coco.