Fresh coconut is best for this recipe.

You will need at least 2 coconuts. Crack and remove the shell of the coconuts then grate ⅓ cup and set aside.

Note: Cut out the brown part of the coconut before grating.

Cut the rest into smaller pieces (about 2″ in length) and blend in water.

Add enough water to make the 3 cups of coconut milk.

Note: We did not say to use 3 cups of water or else your coconut milk will be too diluted.

Squeeze out the coconut milk through a strainer or sieve.

Pour the coconut milk into a deep pot.

Mix the sugar and gelatin.

Add to coconut milk.

Bring to a boil stirring constantly then simmer.

Note: Stir until all the gelatin clumps disappear and gets translucent in the coconut milk.

Remove and add the cold milk and grated coconut.

Stir.

Pour into a glass dish and place in a refrigerator to set.

When the coconut jelly is set, mark the jelly into blocks using a knife. Serve cold