Why You Should Make Coconut Jelly Chow
Who loves coconut jelly? Basically everyone. The sweet, silky meat that is scooped out of the coconut is without a doubt a pleasure in itself. Most persons like myself, simply eat the jelly on its own. After all, it tastes like coconut custard and what can be better than that, right? Well, there may be something. A trip over this past weekend led to us discovering a new but familiar way to enjoy your favourite part of the coconut.
Our journey ‘down the islands’ left us with an abundance of coconut jelly. Like any Trini would, we decided to make chow. This was a risk. It could have either ruined our beautiful coconut jelly or left us with a delightful surprise. We reasoned that chow’s classic ingredients chadon beni, garlic and pepper always make anything taste delicious so we decided to give it a go. The results were phenomenal.
The garlic and chadon beni delicately flavoured the mostly bland jelly while the pepperiness in the chow was balanced by the subtle sweetness of the meat. It was the type of chow you just could not get enough of. Trust us, you may never want to have coconut jelly on its own again.
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Coconut Jelly Chow
Yields: 5 Servings
Cook Time: 15 mins
- Jelly of 5 coconuts
- 3 cloves garlic
- 2 bundles chadon beni
- 3 limes, juiced
- 1 pimento, seeded
- Salt and pepper to taste
- Hit a young, green coconut with the back of a Japanese knife, or a cutlass (if you have one). Once it’s cracked in half, scrape out the jelly. Cut into slices and set aside.
- Place garlic, chadon beni, lime juice and pimento into the bowl of a mini food processor and blend until smooth.
- Place the coconut jelly and herb-garlic-lime mixture into a small bowl and mix until evenly coated.
- Serve as a snack, a topper for your favourite salad or as a side, or chunky salsa, with grilled fish.