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Ingredients
- Serves 12 people
400g Strawberries, pureed
¼ cup Lemon Juice
1 ¼ cups Water
6g Agar Agar Powder
50g Erythritol
15 Small Mint Leaves, chopped (Optional)
Lemon Zest (Optional)
1/8 tsp Salt
coconut layer:
2/3 cup Water
3g Agar Agar Powder
50g Swerve
¼ tsp Salt
2/3 cup Coconut Milk
Recipe Courtesy of
Asian Food Network
Asian Food Network
Keto Strawberry Coconut Jelly
A keto-friendly alternative to the classic mango pudding, Strawberry Coconut Jelly is the perfect treat to complete your satisfying meal. While mangoes are high in sugar, strawberries contain less sugar and carbs, and can be used as a suitable option for a fruit pudding. For this recipe, I've layered a zesty strawberry jelly on top of a creamy coconut pudding to create a balance of flavors. Try out this yummy dessert if you are looking to maintain a low carb diet during the festive Chinese New Year celebrations.
- Easy
- 30 min
- 120 min
- 15 min
- 2 steps
- 13 Ingredients
- Easy
- 2 steps
- 13 Ingredients
- 30 min
- 120 min
- 15 min
Instructions
-
Strawberry layer
- Blend the strawberries and lemon juice to make smooth strawberry puree.
- In a small pot, add water and agar agar powder, bring it to a full boil and keep stirring. Make sure all the agar agar powder is fully dissolved.
- Add the erythritol and strawberry puree and whisk until smooth. Remove from the heat and taste.
- Add more erythritol and/or lemon juice to your preference.
- Pour the mixture into the mould of your choice (it can be a square pan, or individual servings using small cups).
- Sprinkle the chopped mint leaves and lemon zest all throughout.
- Note: agar agar sets at room temperature, so work quickly!
- Let the jelly set until the surface is firm enough to pour the coconut layer on top.
- Check by gently touching the top with your finger.
-
Coconut layer
- In a small pot, combine water and agar agar powder. Bring it to a full boil while stirring to make sure all the powder is fully dissolved.
- Add erythritol and salt and stir until fully dissolved. Stir in the coconut milk, then remove from heat.
- Pour the mixture on top of the set strawberry layer.
- If the strawberry layer has not fully set, cover the mixture and keep it over the lowest heat setting on the stove to prevent it from setting or getting clumpy.
- Refrigerate the jelly for a few hours until it’s cold.
Plate and Serve!
To serve, cut into small cubes using a sharp knife.
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Ingredients
- Serves 12 people
-
400g Strawberries, pureed
-
¼ cup Lemon Juice
-
1 ¼ cups Water
-
6g Agar Agar Powder
-
50g Erythritol
-
15 Small Mint Leaves, chopped (Optional)
-
Lemon Zest (Optional)
-
1/8 tsp Salt
-
coconut layer:
2/3 cup Water
-
3g Agar Agar Powder
-
50g Swerve
-
¼ tsp Salt
-
2/3 cup Coconut Milk
Nutrition
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