Coconut Gelatin with Glazed Strawberries

  • Serves

    serves 6


The New York City-based chef Pichet Ong uses gelatin and citrus juice to coat strawberries in a sweet sauce before plating them with cubes of coconut-flavored gelatin.


For the Coconut Gelatin

  • Canola oil, for greasing
  • 6 tbsp. canned coconut milk
  • 3 tbsp. sugar
  • 14 tsp. kosher salt
  • 1 12 tsp. unflavored powdered gelatin, softened in 1 tbsp. cold water
  • 3 egg whites

For the Strawberries

  • 14 cup fresh orange juice
  • 14 cup sugar
  • 14 tsp. vanilla extract
  • Pinch of kosher salt
  • 14 tsp. unflavored powdered gelatin, softened in 1 tbsp. cold water
  • 12 oz. strawberries, halved
  • Zest of 1 lemon
  • Mint leaves, for garnish


Step 1

Make the coconut gelatin: Grease an 8" x 5" loaf pan; line bottom and sides with parchment paper; grease paper and set aside. Heat coconut milk, 2 tbsp. sugar, and salt in a small saucepan over medium-high heat; cook, stirring often, until mixture reduces slightly, 4–5 minutes. Remove from heat. Add gelatin mixture and whisk until dissolved; let cool. Meanwhile, using a hand mixer, whisk egg whites in a bowl until frothy. While whisking, add remaining sugar and whisk until stiff peaks form. Gently fold egg whites into coconut mixture; pour into prepared pan. Chill until completely set, about 6 hours.

Step 2

Make the glazed strawberries: Heat orange juice, sugar, vanilla, and salt in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat; whisk in gelatin. Pour mixture into a medium bowl; chill for 1 hour. Gently stir in strawberries and lemon zest; let sit for 10 minutes.

Step 3

To serve, release coconut gelatin from pan by sliding a knife along edge of pan. Cut gelatin into 3⁄8" cubes (or larger squares, if desired). Divide strawberries between 6 plates; top with coconut cubes. Garnish with mint leaves.

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