Home Recipes Coconut jelly

Coconut jelly

A tasty recipe for a coconut jelly garnish

Coconut Jelly Debic Stand & Overrun
coconut-jelly
whisk-rolling-pin-80x80

Debic Professionals

Debic

Ingredients

For 10 servings

2 g xanthan gum

25 g sugar

4 g Gelecta® gelatine powder

125 g coconut purée

175 g Debic Stand & Overrun

Debic products used

7f050000-ff27-0003-6ee6-08d7473a28cb

Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Mix the xanthan gum with the sugar and gelatine powder.

Bring the coconut purée to a boil.

Gradually add the dry ingredients and let the mixture boil for 1 minute.

Add the Stand & Overrun.

Pour into a tray and leave to cool.

Recipe tags Coconut Jelly Debic Stand & Overrun
baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker

Get this recipe

TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION

Submit

The FrieslandCampina Privacy Policy applies.