adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut Fruit Cup Layered Jelly recipe
0 Likes
Prep Time:
35 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Elevate nostalgic jelly cups with a modern twist for a fun and festive treat.
Ingredients:
  • 125g strawberries, hulled, quartered
  • 125g punnet raspberries
  • 700g peaches in mango nectar
  • 1L (4 cups) boiling water
  • 2 x 85g pkts Strawberry Jelly crystals
  • 2 x 85g pkts Mango Jelly crystals
  • 1 x 85g pkt Raspberry Jelly crystals
  • 18.00 gm gelatine powder
  • 100g (1/2 cup) caster sugar
Instructions:
  • Grease a 2.5L (10 cup) bundt pan with cooking spray and wipe it with a paper towel to ensure even coverage. Combine the strawberries and raspberries in a small bowl. Strain the peaches, saving the nectar. Cut 1 cup of the peach slices into 2cm pieces and place them in a separate small bowl. Store both bowls in the fridge.
  • In a heatproof bowl, combine the strawberry jelly crystals with 500ml (2 cups) boiling water. Stir until dissolved and set aside. Repeat the same process with raspberry jelly crystals and 250ml (1 cup) boiling water in another bowl. Heat 200ml of mango nectar in a saucepan until simmering. Add mango jelly crystals and 300ml water, stirring until dissolved. Transfer to a heatproof bowl and set aside.
  • Combine gelatine with boiling water in a heatproof jug, stirring until fully dissolved. In a small saucepan, mix coconut milk and caster sugar over medium heat until sugar dissolves. Add the gelatine mixture and stir well. Transfer the mixture to a bowl and stir 125ml (1/2 cup) of it into the raspberry jelly. Let it sit for later use.
  • - Pour half a cup (125ml) of the strawberry jelly into the prepared bundt pan and sprinkle with one-third of the mixed berries. Chill for 10-15 min until gently set. - Add half of the remaining strawberry jelly and berries. Chill for another 10-15 min until gently set. - Add the rest of the berries and strawberry jelly. Chill for 10-15 min or until gently set. - If any berries float, gently press them down. - Carefully pour 200ml of coconut jelly over the strawberry layer. Chill for 10-15 min until gently set. - Pour one-third of the mango jelly over the coconut layer and top with half of the peach pieces. Chill for 10-15 min or until gently set. - Add the remaining mango jelly and peach pieces. Chill for 10-15 min until gently set. - Finish with the last bit of mango jelly. Chill for 10-15 min or until gently set. - Pour the remaining coconut jelly over the mango layer. Chill for 10-15 min or until gently set. - Pour the coconut and raspberry jelly mixture over the top. Chill in the fridge overnight until set firm.
  • Gently release the jelly from the mould by pulling it away from the edges, then carefully invert onto a serving plate. Slice and serve.

Similar Recipes