We have heard and read much about the new fad in town, Coconut Jelly. Thus, during the Labour Day weekend after much request from our church members, we organised a ‘makan’ trip in the Georgetown and Tanjung Tokong area. And for the finally of the trip we brought them to the current food fad, Coconut Jelly, located in one of the old districts on the Penang Island.



Legend has it that the trend started from here at Joez Coconut. This Joez Coconut, under another business name, traditionally sells coconut base products like the refreshing coconut juice, coconut milk, etc. But after the son of the proprietor and yours truly, Joel Jeyachandran took over the business from his dad they begun to venture into producing and selling the now famous coconut jelly.



The coconut jelly is produced by heating and cooling the coconut fruit whole, no sugar or other chemicals and preventives are added. But sometimes a small amount of sugar would be added if the coconut fruit is too young or the meat is not ripe enough which would produce a sour end to this otherwise refreshing dessert. As the product is without any preservative, therefore it must be refrigerated to ensure that it can last at least 5 days.

The end product of the secretly kept recipe is a very smooth and silky pure coconut nectar jelly with fragrant coconut aroma and sweet flavor of ‘Pandan’. If luck is on your side, you might also get to scavenge mouthful of rich coconut flesh with every spoonful of jelly.


Get to know more about this new dessert? click here to read more