A typical Balinese beverage with hydrating coconut water jelly, kuwut ice is a great way to stay cool during Bali’s hot and humid summer
| Created by | Spinneys |
| Prep time | 120 minutes |
| Setting time | Until set |
| Serves | 6 |
| Cuisine | Asian |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 201 |
| Fat | 0.5g |
| Saturates | 0.3g |
| Protein | 5.4g |
| Carbs | 48.7g |
| Sugars | 39.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBloom the gelatine in 4 tablespoons (approx. 60ml) of the cold coconut water.
Combine 440ml of coconut water and sugar in a medium-sized pot over a medium heat and stir to dissolve. Remove from the heat.
Combine 440ml of coconut water and sugar in a medium-sized pot over a medium heat and stir to dissolve. Remove from the heat.
Sprinkle the bloomed gelatine over the coconut water mixture and set aside for approx. 5 minutes to dissolve. Pour the mixture into a 15cm square container and refrigerate until set. Once set, use a knife to cut the jelly into 1cm cubes.
Peel and thinly slice the melon. Set aside. Thinly slice 2 limes
Place the basil seeds in a bowl. Add in the hot water and stir to combine. Set aside until the seeds expand.
When ready to serve, place the ice cubes, coconut jelly, sliced melon, lime slices, basil seeds, lime syrup and 500ml of coconut water in a large jug or punch bowl. Divide the drink mixture between 6 glasses and serve.
