Lately, I have got a few pounds of lump king crab meat at home. They are freshly picked from a steamed large king crab that is sourced from a local seafood wholesaler.
I'm feeling a need to make something tropical, but easy, elegant, and great for a capane party.
Chilling the coconut water into semi-solid, forming the jelly to be served with fresh crabmeat and laced with young coconut meat.
And did I mention this clear liquid inside the coconut fruit is nutritiously packed with vitamins and minerals? So healthy!
This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.
330g fresh coconut water, from 2 young coconut
Flesh of 2 young coconut
1/4 lb. lump crabmeat
Chopped Spring onion, to garnish
How to make crabmeat and coconut jelly cocktail:
- Open the young coconuts and extract the coconut water. Pour them over a fine sieve to remove residue.
- Separate 1/4 of the liquid into a small bowl. Heat in microwave or over simmering water, and add the gelatin. Stir to melt.
- Combine the liquid and add salt to taste. Set in any container and chill in the fridge to set.
- Meanwhile, remove the coconut flesh from the shell. Trim and remove any brown skin.
- To serve, spoon some coconut water jelly, add lump crabmeat and chopped green onion.
With all my love <3