Papaya Coconut Milk Jelly

Papaya fruit is in season so I made a JELLY!!   Papaya these days costs about $3.99 to $6.00 a kg depending where you get it from.  Instead of buying them I get for free!  My grandma grows a big papaya tree in her backyard and pick them whenever it is in season.  We already picked about 10 from the tree and it is already ripe.   I love it chilled and eaten off the skin, I love it cooked as soup with pork mince but most of all I like it as a refreshing dessert -  Papaya Coconut Milk Jelly.

Instead of using agar agar jelly powder (asian jelly made from the seaweed from gelatin) I used konnyaku jelly powder (jelly derived from konjac corms for its starchy substance) to make the papaya coconut milk jelly.   I find it when using agar agar the consistency of the jelly is a bit more harder than konnyaku jelly.  Konnyaku jelly has a more softer and western jelly consistency if you know what I mean.

I did not follow the konnyaku jelly packet's instruction because I thought it was too much sugar and water.  At the end you are going to add the sweet papaya into the jelly.   



To make Papaya Coconut Milk Jelly you will need:



- 1 PKT of Konnyaku Jelly Powder (10grams).  You can get this at the Asian Market in a packets.
- 250MLS of coconut cream
- 700MLS of boiling water
- 100G of caster sugar
- half of papaya fruit chopped in small pieces



- mix sugar and konnyaku jelly powder
- add to saucepan with boiling water
- stir mixture til dissolved and then add the coconut milk
- mix til the consistency of the mixture goes thick
- turn off heat
- assemble chopped papaya into your molds
- pour the konnyaku mix carefully into the molds and let cool
- set the jelly in the fridge

You can add other fruits into the jelly as well like mango, passionfruit or anything that is in season