Coconut & Osmanthus Jelly

Serve 1 | Preparation Time: 20 mins

Ingredients:

• 200 ml UFC Velvet Coconut milk drink
• 20 g Coconut flower sugar
• 300 ml Hot water
• 10 g Dried longan 
• 3 g Dried osmanthus
• 5 g Goji berry
• 10 g Honey
• 20 g Sugar 
• 18 g Gelatin powder
• 40 ml Cold water
  
• 12 g Gelatin powder
• 3 ml Cold water
• 1/8 tsp Salt

Method:

1. Heat water in a pot and add dried longan. Bring to a boil, then turn off the heat. Add dried osmanthus and goji berries. Let steep for 3 minutes.
2. Strain out the tea solids. Add sugar, honey, and dissolved gelatin. Stir well until fully combined.
3. Add 2 tablespoons of the strained tea solids back into the mixture and stir to combine. Spoon the jelly into silicone molds (about 2–3 tablespoons each). Refrigerate for 30–60 minutes.
4. In a pot, add UFC Velvet coconut milk drink and coconut flower sugar. Heat gently until the milk is warm and the sugar dissolves. Turn off the heat.
5. Add the gelatin bloomed in cold water and melted in the microwave into the coconut milk mixture. Stir until well combined.
6. Pour the coconut milk mixture over the first jelly layer until the molds are full. Refrigerate for another 30–60 minutes.
7. Once fully set, remove the dessert from the molds and arrange on a serving plate.