Gulaman is a local gelatin made from seaweeds, is usually sold in long dried bars of red, green, or clear, unflavoured. This dessert is very simple, easy to prepare and cook. This is one of all time Filipino desert and is sold by vendors everywhere. It is another popular dessert in the Philippines, mainly because it’s easy to make and it’s very economical.

My mother always surprised me with this dessert, you can choose ingredients you want and you can add anything you like. My mother though me how to do it perfectly but I insist, this is how I do it. This is my version of Gulaman – Gelatin in Coconut Milk Recipe. Enjoy!

 

Ingredients:

1 bar gulaman (unflavoured gelatin) green or red

1 pc. medium coconut, grated

1/2 cup pinipig, toasted

1/2 cup sugar

3 cups water

 

Directions:

Rinse gulaman in cold water. Drain and shred to pieces.

Bring 3 cups water and 1/2 cup sugar to a boil. Add shredded gulaman and stir until dissolved.

Strain gelatin mixture through a fine sieve into a shallow dish to remove impurities. Chill mixture in the refrigerator until set.

Do not use canned coconut milk for this recipe. Grate coconut and extract milk, diluting it with water to get 6 cups thin coconut milk. Chill coconut milk.

When ready to serve, chop gulaman coarse. Put 4 heaping tablespoon of gulaman in a glass, fill with chilled coconut milk and sweeten with sugar to taste.

Sprinkle some toasted pinipig on top just before serving so pinipig won’t get soggy. Or add a tablespoon of cooked sago “tapioca” to each glass instead of toasted pinipig.

Serve,

Share and Enjoy!!!

Gulaman - Gelatin in Coconut Milk Recipe!!!
Print Recipe
Cook Time
30 minutes
Cook Time
30 minutes
Gulaman - Gelatin in Coconut Milk Recipe!!!
Print Recipe
Cook Time
30 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Rinse gulaman in cold water. Drain and shred to pieces.
  2. Bring 3 cups water and 1/2 cup sugar to a boil. Add shredded gulaman and stir until dissolved.
  3. Strain gelatin mixture through a fine sieve into a shallow dish to remove impurities. Chill mixture in the refrigerator until set.
  4. Do not use canned coconut milk for this recipe. Grate coconut and extract milk, diluting it with water to get 6 cups thin coconut milk. Chill coconut milk.
  5. When ready to serve, chop gulaman coarse. Put 4 heaping tablespoon of gulaman in a glass, fill with chilled coconut milk and sweeten with sugar to taste.
  6. Sprinkle some toasted pinipig on top just before serving so pinipig won’t get soggy. Or add a tablespoon of cooked sago “tapioca” to each glass instead of toasted pinipig.
  7. Serve,
  8. Share and Enjoy!!!
Recipe Notes

Several layers of cheese cloth may also be used to strain the gelatin mixture.

You can buy fresh coconut milk at any Asian Markets near you.

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