The Tropical Profit-Maker: Silky Coconut Jelly Cups

Capture the tropical trend with this rich and creamy Coconut Jelly. As customers increasingly look for lighter, non-dairy dessert options after a heavy meal, this item has become a staple in modern Asian dining.

For the foodservice operator, this recipe is a masterclass in efficiency. By combining our Coconut Milk Powder with the structural stability of Crystal Jelly Powder, you get a dessert that sets reliably with a luxurious, panna cotta-like mouthfeel—without the need for refrigeration during transport (once set) or complex dairy management.

It is brilliant white, visually striking, and offers excellent profit margins due to the high expansion rate of the powder base.

Below is the Standard Operating Procedure (SOP) for a bulk batch yielding approximately 50 servings.

Commercial Recipe SOP: Signature Silky Coconut Jelly

Yield: Approx. 50 servings (4.6 oz each) Prep Time: 15 Minutes (plus setting time) Profile: Creamy, Aromatic, Firm but Soft

Part 1: The Coconut Base

Note: Pre-mixing the dry powders ensures a lump-free result.

• Ingredients:
  • 0.7 lbs Crystal Jelly Powder
  • 2.2 lbs (1 bag) Coconut Milk Powder
  • 0.7 lbs Standard White Sugar
  • 5 qts Hot Water
• Instructions:

1. 1. Dry Blend: In a large dry mixing bowl, combine the Crystal Jelly Powder, Coconut Milk Powder, and sugar. Whisk dry until evenly distributed. This step prevents the coconut powder from clumping when hitting the hot water.
   2. Boil: In a commercial stockpot, bring 5 quarts of water to a rolling boil.
   3. Incorporate: Slowly whisk the dry powder blend into the boiling water.
   4. Cook: Maintain a gentle boil for exactly 2 minutes, stirring constantly to ensure full hydration of the gelling agents.
   5. Pour: Remove from heat. Immediately pour the mixture into single-serve dessert cups.
   6. Set: Allow to cool to room temperature, then refrigerate. The mixture will set into a firm, opaque white jelly.

Part 2: Garnish & Service

• Per Serving Ingredients:
  • Set Coconut Jelly (from Part 1)
  • 0.5 tbsp Sweetened Red Beans (Optional)
• Instructions:

1. 1. Check Set: Ensure the jelly is fully chilled and set. It should have a smooth, glossy white surface.
   2. Garnish: Place a half-spoonful of Sweetened Red Beans directly in the center of the white jelly. The visual contrast between the stark white coconut and the deep red beans is a key selling point.
   3. Serve: Serve chilled.