Keo Cam Ao Bot Dua (Orange Jellies in Coconut), Sweetened with Monk Fruit

Method

1. Wash the skin of 500g of oranges, let them drain, then halve and squeeze them, strain the juice through a sieve to catch the seeds and collect it in a pot.
2. Set the pot of orange juice on the stove, add 10g cornstarch and 2 teaspoons kOBE Monk Fruit Blend, stir until dissolved, then turn on the heat and cook for about 10 to 15 minutes over low heat. Keep stirring the whole time so the juice does not scorch or go lumpy.
3. Brush 5ml vegetable oil evenly over the base and sides of a container to use as the mold.
4. Pour the cooked orange mixture into the container, let it cool, then chill it for 3 to 4 hours until set.
5. Take the container out, cut the sheet into bite sized pieces with a sharp knife, roll them through 70g desiccated coconut until fully coated and arrange them on a plate.

Tips

• Oranges with taut, glossy skin that feel heavy and release oil when squeezed are the ones to buy.
• kOBE Monk Fruit Blend dissolves more slowly, so stir it in with the cornstarch while the juice is still cool, before the heat goes on.
• Straining the juice twice gives clear pieces with no stringy pulp.
• Use unsweetened desiccated coconut, since a sweetened one makes the coating cloying.
• Cut with a sharp knife wiped dry after each slice, since a sticky blade drags the pieces out of shape.
• Roll the pieces while their surfaces are still slightly damp so the coconut clings, since it slides off pieces left to dry completely.