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Coconut jelly with dark chocolate

Boiron's coconut puree is perfectly flavoured for a good balance. By gelling with both agar agar and gelatin, you get a nice, flexible jelly. Finishing it with the dark chocolate makes it look just like a piece of fresh coconut.

Makes 960g.

Allergens & dietary requirements

  • Soy

Ingredients

  • 900 coconut puree, Les vergers Boiron
  • 7,5 agar agar
  • gelatin leaves, soaked in cold water
  •  as needed dark chocolate

Preparation method

  • Place the coconut puree in a large saucepan and bring to the boil.
  • While stirring with a whisk, add the agar agar and boil well for 2 minutes.
  • Now dissolve the gelatine leaf in the mixture and pass through a fine sieve.
  • Pour onto a straight baking tray that is perfectly level in the refrigerator.
  • Torch the bubbles of the jelly for the best results.
  • Allow this to fully set for at least 6 hours.
  • During the setting time, cut acetate foil to size 5 millimetres by 7.5 centimetres.
  • Cut the jelly into tight strips 5 millimetres wide and 6 centimetres long.
  • Place the portioned jelly in a quarter-circle on silicone matts.
  • Temper the dark chocolate and spread even layers on the cut acetate foil, keeping the last 5 millimetres of length free to hold on to.
  • Place the chocolate directly against the coconut puree and let it harden completely.
  • Remove the foil and trim the chocolate if necessary.
  • Store assembled for up to a day in the fridge. For best results, place the chocolate on the jelly everyday.

Serving suggestions

  • Delicious in a dessert with components of yuzu, macadamia and caramel.
  • Pairs well with peanut, lime leaf and rice.
  • Perfect as part of the friandise.