4 Serves
30 Mins
Prepare the palm sugar syrup by simmering palm sugar with water in a saucepan until dissolved and slightly thickened, then set aside to cool.
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EmiratiVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
168 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
194 mg / 1,250 mgPotassium
692 mg / 4,700 mgSodium
131 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
13 g / 50 gSaturated Fat
13 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Prepare the fruit and jellies by cutting the jackfruit, avocado, and grass jelly into bite-sized cubes.
Use an ice shaver to create a mound of finely crushed ice in serving bowls.
Layer the prepared fruits and jellies over the ice, drizzle generously with coconut milk and the cooled palm sugar syrup, and serve immediately.
18
g138
g17
g
Moroccan