| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 165 | 11g | 9g | 17g |
| sugars | fibre | protein | salt |
| 12g | 0.7g | 2g | 0.05g |
Every so often, as I experiment with new recipes, I stumble upon a gem that transports my Midwestern kitchen to exotic, far-off places. I found such a recipe in Rambutan and Coconut Jelly. Drawing from the lush fruity flavors of Southeast Asia, this recipe whisks me away on an exhilarating, tropical culinary journey.
Something New, Something Exotic
Even though it’s a world away from the hearty beef stews and corn casseroles I grew up with, Rambutan and Coconut Jelly brings its own kind of comfort. It inspires in me a sense of adventure and excitement for discovery, a reminder of the vast expanse of the culinary landscape just waiting for us to explore.
Balance of Health and Taste
What makes this recipe special, however, goes beyond the unique combination of flavors. The dish is also packed full of health benefits.
The star of this recipe, Rambutan is a tropical fruit renown for its wealth of nutrients. Vitamin C, fiber and antioxidants are just a few of the health-promoting properties it boasts, making this dessert as good for your body as it is for your palate.
Accentuating the sweetness and texture of the rambutan is the creamy and hydrating coconut milk. Not only does it blend beautifully with the fruit, but it also carries impressive health benefits. It’s a rich source of several vitamins, minerals, and ‘healthy fats’ that are essential for heart health, weight management, and even enhancing brain function.
An Accompaniment and Dessert in One
Served chilled, Rambutan and Coconut Jelly makes a perfect summer dessert. It’s light, refreshing, and won’t leave you feeling overly full. The dish would pair excellently with a hearty savory meal, balancing out strong flavors with its softly sweet and smooth taste.
Akin to a fruit-based panna cotta or a tropical flan, its uniqueness also makes it an excellent conversation starter at dinner parties.
Despite its exotic origins, Rambutan and Coconut Jelly, with its fresh, mild flavors and essential health benefits, offers a delicious counterpoint to my usual lineup of comfort food recipes, proving that no matter where we’re from, good food with fresh ingredients is a universal language we all share.
What You’ll Need
- 1 cup of fresh rambutans, peeled and seeded
- 1 cup of coconut milk
- 1/3 cup of granulated sugar
- 1 packet (2 teaspoons) of gelatin powder
- 1/4 cup of cold water
- 1/2 cup of boiling water
- 1/2 teaspoon of coconut extract (optional)
- Fresh mint leaves for garnish (optional)
Method
Step One
Begin by peeling and seeding your fresh rambutans. Once prepared, blend them in a blender or food processor until you have a smooth puree.
Step Two
In a different bowl, combine the coconut milk and the sugar. Stir until the sugar is fully dissolved.
Step Three
For the gelatin, mix it with 1/4 cup of cold water in a small bowl. Let it sit for about 5 minutes to let the gelatin bloom.
Step Four
Pour 1/2 cup of boiling water over the bloomed gelatin and stir until the gelatin is fully dissolved.
Step Five
Combine the rambutan puree, coconut milk mixture, dissolved gelatin, and coconut extract (if using). Stir well until everything is well combined.
Step Six
Pour the mixture into individual serving dishes or a large jelly mold. Chill in the refrigerator for at least 4 hours, or until the jelly is set.
Step Seven
Serve your Rambutan and Coconut Jelly chilled, perhaps garnished with fresh mint leaves for added color and a refreshing taste. Enjoy!
