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. 
a large papaya
Tips for making Papaya Milk Jelly
-
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
- Use a vegetable peeler to remove the skin of a large papaya.
- Cut off the top of the papaya.
- Use a small spoon to scrape out the seeds and pulp from the papaya. Stand up the papaya in a bowl.
- 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.
- 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.
- Carefully pour the gelatin coconut milk mixture into the papaya.
- Put the papaya lid on. Seal the lid with some toothpicks.
- Wrap the papaya with some plastic food wrap. Keep it in the refrigerator for 8 hours or overnight.
- After the milk jelly is solidified, cut the papaya lengthwise into quarters.
- Slice each quarter of papaya into ½-inch-thick wedges. Serve.
Papaya Milk Jelly
Ms Shi and Mr He 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. Prep Time 10 mins Cook Time 5 mins Resting Time 8 hrs Total Time 8 hrs 15 mins Course Dessert Cuisine American, Chinese, Japanese, Korean Servings 8 servings Calories 68 kcal
Ingredients
- 1 large papaya (about 780g with skin on)
- 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 (½ oz / 2 envelops)
Instructions
- Use a vegetable peeler to remove the skin of a large papaya.
- Cut off the top of the papaya.
- Use a small spoon to scrape out the seeds and pulp from the papaya. Stand up the papaya in a bowl.
- Sprinkle 2 envelops of gelatin powder over 1 cup of cold sweetened coconut milk (or milk, add sugar to your taste). Let stand for 3 minutes.
- 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.
- Carefully pour the gelatin coconut milk mixture into the papaya.
- Put the papaya lid on. Seal the lid with some toothpicks.
- Wrap the papaya with some plastic food wrap. Keep it in the refrigerator for 8 hours or overnight.
- After the milk jelly is solidified, cut the papaya lengthwise into quarters.
- Slice each quarter of papaya into ½-inch-thick wedges. Serve.
Video
Keyword Papaya dessert, Papaya milk jelly, Papaya pudding My recipe for milk jelly was one of the first recipes I shared on here way back when I started blogging and back then, it was something I made quite often for the kids. I hadn’t made it in ages though – until a couple of weeks ago so I thought I’d update the photos and share it with you all again. I’ve left the post pretty much as it was back in 2011 when I first shared it but if you scroll down to the bottom you’ll find the printable version of the recipe which is much clearer than the original version along with some more recent photos. 
I’ve been thinking about investigating how to make milk jelly for a while now but I thought it was more complicated than it actually was. I thought my Nan was a whizz in the kitchen as she would literally be able to whip up treats like this is no time at all when we visited but now I see why – it’s super easy to make and tastes amazing. I used to love going to my Nan’s house when I was little, she always used to make us a party tea and serve it in style using her little hostess trolley. We used to have the same thing every week – crustless ham sandwiches, Fondant Fancies, two-fingered KitKats, Tunnocks teacakes and her special milk jelly all served with Lowcocks lemonade and if I was lucky and we finished the bottle, I was allowed to take it back to the shop to get the 10p back… Such happy memories. Anyway, I thought I’d try making my own version of milk jelly last week for the kids and it tasted lovely and brought back some lovely memories of my Nan’s afternoon teas. It’s really easy to make milk jelly and it sets a lot quicker than normal jelly so you don’t have an afternoon of impatient children repeatedly asking if it’s ready yet – or is that just my two?
How to make Milk Jelly
(Keep scrolling for the printable easier to read version of this recipe) 
Break the jelly into cubes into a measuring jug and pour in boiling water up to the 1/4 pint level. You then need to spend ages stirring the water until the cubes have melted or you could just cheat and pop the jug in the microwave for 30 seconds – guess which is my preferred method? 
When all the cubes have dissolved into the water, I usually let it cool for twenty minutes or so before slowly adding the milk up to the 1-pint level, stirring the whole time until it’s all mixed together. If it’s too hot when you add the milk then it will curdle slightly – if you can, leave it until the mix is almost completely cool. 
Pour your milk jelly mix into whatever moulds or bowls you’re using and pop them in the fridge to set. I poured my mix into 4 small fancy jelly moulds and they took about an hour and a half to set. 
I was planning to go all posh and buy a few strawberries to go on the top but the jellies were polished off long before I made it to the shop! So there you go, how to make milk jelly just like my nan used to make. Now all I have to do is figure out how she made her yummy split pea and lentil soup with dumplings and I’ll be happy
Ingredients
- 1 pack jelly — any flavour
- Approx 3/4 pint milk
Instructions
This is so easy to make!
- Use 1/4 pint boiling water to dissolve your jelly cubes in a measuring jug.
- Leave the liquid to cool — if it’s still warm when you add the milk then it will more than likely curdle and the jelly won’t completely dissolve. You can see in the photo of this attempt that there are a few coloured flecks in the milk jelly which is because I was impatient when I was adding the milk. It doesn’t impact the taste but it doesn’t look as pretty.
- Once it’s cool, top up the liquid using milk to the 1 pint level.
- Pour it into your chosen mould — I have an amazing mould that I bought from the charity shop but you can use any mould. I cant find the large version of the mould I use but I have linked some mini versions below.
- Leave to set in the fridge — this depends on the size of the mould you’re using but it does take less time than normal jelly.
Notes
Some people use evaporated milk for this but I think it give the jelly an odd taste. 
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