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.
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