It's getting quite warm in NYC and I am starting to crave some cool deserts.
This coconut jelly I made a few month ago was a success and super-easy, too. If you have left over coconut milk from making Thai curry, and have milk, cream (optional), your choice of sugar, gelatin, you are ready to go. Just read the basic liquid-to-gelatin ratio on the gelatin box and you can figure it out.
After making the mixture, I poured it in a tray and later cut them into cubes, but you can use ramekins or jelly molds.
In the pictures, I topped them on sweet azuki bean puree. This combination makes it very Asian.
I need to make it soon again!