Initially i was suppose to take a photo of mine but due to unforseen circumstances, i only realized i forgot to photograph it right after i was done eating. Too bad i don’t have a clear shot of the jelly and this is the only picture i have before my sister asked me to buzz off. The jelly of the coconut is actually the coconut water itself and this is done by removing the outer husk and left in the oven to roast. During the cooling period, the coconuts are placed in a cooling room and this is when the jelly is formed. It’s best to be eaten there and then cause if you were to leave it in the car and finally return home after a few hours, it would turn sour. There’s no preservatives, all natural. Angeline brought it home and some of it did turn sour when she and her family ate it the next day. Mine on the other hand was perfect as i ate it on the same day. It’s RM 3.70 per coconut and it’s pandan coconut, just like the one at Abu Siti Lane but this is along Dato Keramat. Earlier that day,

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