This easy, low-calorie, beautiful, and delicious papaya milk jelly only requires 3 ingredients to make.

If you’re looking for a simple dessert that refreshes your taste buds after a heavy meal, look no further than this jiggly wiggly milk jelly over sweet and creamy papaya fruit.

Enjoy papaya milk jelly as a low-calorie dessert~

Papaya is a sweet and refreshing tropical with a buttery texture that can melt in your mouth. 

Papayas are rich in fiber, high in antioxidants, and low in calories. According to FoodData Central, one large papaya (781g) contains only 336 calories, and each cup of papaya pieces contains only 62.4 calories.

And did you know that, if you don’t add extra sugar to your jello, gelatin may help with weight loss, as it “has been shown to help reduce appetite and increase feelings of fullness“.

In this recipe, each serving of the papaya milk jelly only contains 5 calories from gelatin, and 20 calories from sweetened coconut milk. 
   

I am not saying that we need to lose weight to stay healthy.

I love calorie bomb desserts such as chocolate cake , crepe cake, and mochi too!😁

But isn’t it super satisfying thing for a dessert to be both delicious and healthy?🤗

Tips for making Papaya Milk Jelly

1. Pick a ripe papaya.

Raw papaya tastes  sour and crispy, which is loaded with fiber and is perfectly safe and healthy to consume. You can always use raw papayas to make Thai Green Papaya Salad. 

However, if you are going to use the papaya to make a dessert, you’d better pick a fully ripe one: the color should be yellow to orange-red, the skin should feel soft and bouncy, and the stem should smell faint and sweet. 

2. how to use gelatin powder

• Sprinkle 2 envelops (0.5 oz) of unsweetened gelatin powder over 1 cup of cold sweetened coconut milk (you can also use fruit juice, or add sugar to your taste if you use plain milk). Do not stir, set aside for 3 minutes or until spongy.
• Boil 1 cup of sweetened coconut milk in a small saucepan until simmering.
• Turn off the heat. Add the gelatin mixture to the saucepan, stir until fully dissolved.

Soaking the gelatin powder in cold liquid for 3 minutes will allow it to be hydrated evenly, so that it won’t get lumpy when it’s heated up.  

High heat can make the gelatin lose its efficacy. Therefore, we need to turn off the heat once the liquid start to simmer, then add in the cold hydrated gelatin to mix well.

For different brand of gelatin, the gelatin powder to liquid ratio could be vary. 4 envelops (1 oz) of Knox Original Gelatine can set 4 cups of liquid, while 4 envelops (1 oz) of Great Value Unflavored Gelatin can only set 2 cups of liquid.

Make sure you reed and follow the instructions on the package when you use gelatin to make jelly. 

3. Food safety

Cover the whole papaya with plastic food wrap, and keep it in the fridge until the jelly has been fully solidified.

Put any leftover papaya milk jelly in an airtight food storage container, store in the fridge and finish within 2 days. 

Papaya + Milk ?

Although papaya milk shake is a very common drink, the combination of papaya and milk is actually not recommended, because “both of them have Rechana (laxative) property which might lead to loose motions and worsen the condition of chronic diarrhea“. 

Therefore, it would be the better if you could use coconut milk to make the jelly part.

How to Make Papaya Milk Jelly

EQUIPMENT

• Small saucepan

INGREDIENTS

• 1 large papaya
• 2 cup sweetened coconut milk (Or milk, soy milk, oat milk … Add sugar to your taste if you use plain milk.)

• 1½ tbsp gelatin powder (0.5 oz / 2 envelops)

INSTRUCTIONS

1. Use a vegetable peeler to remove the skin of a large papaya.

2. Cut off the top of the papaya.

3. Use a small spoon to scrape out the seeds and pulp from the papaya. Stand up the papaya in a bowl.

4. Sprinkle 2 envelops of unsweetened gelatin powder over 1 cup of cold sweetened coconut milk (or milk, add sugar to your taste). Let stand for 3 minutes.

5. Boil 1 cup of sweetened coconut milk in a saucepan until simmering. Turn off the heat. Add the gelatin mixture to the saucepan, stir until fully dissolved.

6. Carefully pour the gelatin coconut milk mixture into the papaya.

7. Put the papaya lid on. Seal the lid with some toothpicks.

8. Wrap the papaya with some plastic food wrap. Keep it in the refrigerator for 8 hours or overnight.

9. After the milk jelly is solidified, cut the papaya lengthwise into quarters.

10. Slice each quarter of papaya into ½-inch-thick wedges. Serve.