I have a fondness for creamy, coconut-flavored desserts that aren't overly sweet. A few months ago, I was clued in in on a delightful coconut jelly dessert available through a local Chinese market.
A Relaxing Dairy-Free and Paleo Mango Coconut Jelly Recipe Using Melo Melo Kava
After enjoying far too many jars of this luxurious dessert, I felt compelled to create a paleo, dairy-free alternative that incorporated my favorite way to relax, kava.
This was partly to save some money and also to make use of the numerous glass jars accumulating on my kitchen counter.
After some thorough experimentation, I've crafted a version that might even surpass the original. I use just six wholesome ingredients, and the end result is even creamier and more coconut-infused than the dessert that inspired it!
- 1 cup coconut water, divided
- 2½ teaspoons unflavored gelatin powder
- 2½ cups full-fat coconut milk
- ¼ cup honey, light colored
- ½ teaspoon vanilla extract
- 1½ cups sliced mango chunks
- 2 tablespoons or 14 grams of Traditional Grind MeloMelo Kava Powder
- 100-micron nylon strainer
- Small saucepan
- Fine mesh sieve
- Liquid measuring cup
- 6 small (6-ounce) glass jars with lids
- Pour ¼ cup of the coconut water into a small bowl. Add the gelatin and whisk until well-incorporated. Set aside to let the gelatin bloom and rehydrate.
- In a blender, combine the remaining coconut water, coconut milk, and Traditional Grind MeloMelo Kava Powder. Blend for 4 minutes on medium-high. Strain the mixture well using a 100-micron nylon strainer.
- Transfer the strained coconut-kava mixture to a small saucepan. Add the honey. Heat the mixture over medium heat, stirring frequently until the honey is dissolved and the coconut milk is hot but not boiling.
- Remove the pan from the heat and whisk in the reserved hydrated gelatin and vanilla, making sure there are no lumps.
- Transfer to your blender and pulse in the mango chunks until smooth. Be sure not to add too much air.
- Pour the mixture through a fine mesh sieve into a liquid measuring cup to catch any unmelted lumps of gelatin or honey. Skim off any bubbles on the surface with a fine mesh strainer.
- Evenly divide the coconut milk mixture into 6 small (6-ounce) glass jars.
- Chill the jars in the fridge for 1 hour uncovered. Then add the lids and chill until solid, about 4 hours. When you are ready to serve, top with fresh fruit if desired!
- Store the coconut jelly in sealed containers in the fridge for up to 3 days.