When you eat in a Chinese restaurant, most of the time you are offered Almond Jelly with either Lychees or Fruit Cocktail. Common as it may seem, it is also a very easy dessert to do and involves just making the jelly and opening a can of Lychee or Fruit Cocktail. To make it a bit upscale, I add nata de coco and water chestnuts, to give it another texture and dimension.
Fruit Cocktail with Almond Jelly
A refreshingly cool dessert of fruit cocktail and almond jelly. For this recipe I added nata de coco and water chestnuts.
- 1 package almond jelly - I use the one made in Thailand
- 1 large can of fruit cocktail
- 1 small bottle of nata de coco
- ½ can of water chestnuts - slice into 4 pieces
Follow the procedure in the packet of almond jelly; it usually says add water and simmer till the mixture is dissolved.
Place in a pan, 8 inches by 8 inches, to cool and then refrigerate.
Cut into ½-inch cubes.
Place in a salad bowl.
Pour in the fruit cocktail, fruits and syrup.
Open the nata de coco; give it a quick rinse and drain. Add to the fruit cocktail; add the jelly and carefully mix.
Add the sliced water chestnuts.
Chill and serve.