Mixed Fruit Coconut Bundt Jelly
Mixed Fruit Coconut Bundt Jelly
Have you ever seen jelly bundt cakes sporting elaborate designs, marvelled at the contrast of colours and wondered how the effect is achieved? Read on to find out how this design can be easily achieved!
This jelly cake is also incredibly refreshing when served chilled – simply perfect for the hot and humid tropical weather plaguing us. This recipe, using Del Monte’s fruit cocktail and coconut cream, was specially designed by jelly cakes extraordinaire Esther Chui to be easily prepared with simple ingredients!
Ingredients required for the coconut jelly: water, coconut cream, fine sugar and konnyaku jelly powder
Ingredients required for the fruit jelly: water, fine sugar, konnyaku jelly powder, agar-agar powder and 1 can of Del Monte’s fruit cocktail
Not forgetting the 10-inch bundt mould that will bring this refreshing dessert together!
10-inch bundt mould
Firstly, heat up a saucepan and add the water, coconut cream, sugar and konnyaku jelly powder and stir well.
Add water, coconut cream, sugar and konnyaku jelly powder and mix well.
Heat the mixture on high heat while stirring constantly until it boils. Turn to medium heat and let it boil for another 5 minutes, stirring gently until there are no lumps.
#Tip: As konnyaku jelly powder tends to clump up, you may need to use your spatula to press the biggest lumps against the side of the saucepan to break them up.
Stir till there are no lumps
Ladle the coconut jelly mixture into the bundt pan and let it set at room temperature for 30 minutes.
#Tip: If the konnyaku jelly mixture starts to harden before it is poured into the mould, heat it back up and stir well to get a more liquid mixture for easier pouring.
Ladle the coconut jelly mixture into the bundt mould
After the coconut jelly solidifies, gently press the surface to release it from the mould.
Gently press the surface to release the jelly from the mould
Carefully flip the coconut jelly out onto a plate and use a sharp knife to cut it into 8 equal segments.
Cut the jelly into 8 equal segments
Place 4 of the segments back into the mould, leaving alternate empty spaces, and keep in the fridge while you prepare the fruit jelly.
Place the jelly back in alternate gaps
For the fruit jelly, heat the water, sugar, konnyaku jelly powder, and agar-agar powder in a saucepan over high heat.
Stir constantly until it boils. Then turn to medium heat and let it boil for another 5 minutes. Constantly stir the mixture making sure none of the jelly powder sticks to the bottom of the saucepan.
Stir till there are no lumps
Remove the jelly mixture from heat and ladle it into the empty segments in the bundt mould.
Fill up 1/3 of each of the gaps with the fruit jelly mixture
Fill up about 1/3 of the height and add the Del Monte fruit cocktail onto the jelly.
Add the Del Monte fruit cocktail onto the jelly
Add in more jelly and fruits until it is level with the coconut jelly.
Add more jelly and fruit until it is level with the coconut jelly
Let the jelly cool down to room temperature before chilling in the fridge for 2 hours.
#Tip: do not immediately put the hot jelly into the fridge as it may damage your fridge!
And there you have it! A beautiful and refreshing dessert perfect for parties and sharing!
Cross-section of the mixed fruit coconut bundt jelly
Our home cook used different ratios of the jelly powders for the two flavours as she wanted to create two different textures for the jelly cake. Konnyaku jelly’s texture is very chewy, so do exercise caution while chewing and cut to bite-size when serving to young children or the elderly.
The left-over coconut jelly segments can be used for a second jelly cake or be cut into smaller sizes and added to other desserts such as grass jelly or red bean soup!
Get the full recipe below!
Mixed Fruit Coconut Bundt Jelly
Servings8-12 people
Prep Time20 minutes
Cook Time20 minutes
Ingredients
Coconut jelly
1800ml water
600ml coconut cream
300g fine sugar
25g konnyaku jelly powder
Fruit jelly
1000ml water
140g fine sugar
8g konnyaku jelly powder
1tsp agar agar powder
1can Del Monte fruit cocktail
Instructions
Prepare the coconut jelly
Mix all the coconut jelly ingredients into the pot and stir well.
Heat the mixture on high heat while constantly stirring until it boils. Turn to medium fire and let it boil for another 5 minutes, stirring gently until there are no lumps.
Pour the mixture into a 10-inch bundt mould at room temperature for 30 minutes.
Remove from the mould and cut it into 8 equal slices. Put 4 slices back into the mould leaving alternate empty spaces.
Prepare the fruit jelly
Mix all the fruit agar agar ingredients except the fruit cocktail into the pot and stir well.
Heat the mixture on high heat while constantly stirring until it boils. Turn to medium fire and let it boil for another 5 minutes, stirring gently until there are no lumps.
Pour the mixture into the empty spaces in the mould, filling about 1/3 of the mould height. Place 1/3 of the cut fruits into the mould. Repeat until the fruit agar agar is level with the coconut agar agar. #Tip: As the jelly will start to set quite fast, it is important to be fast here. #Tip: Do not stuff too much fruits into each segment to leave space for the jelly mixture, otherwise the jelly will fall apart easily when serving.
Let the jelly set until it reaches room temperature. Chill in the fridge for 1-2 hours before serving.
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