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Coconut jelly
Coconut jelly
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Prep Time:
245 minutes
Cook Time:
15 minutes
Total Time:
260 minutes
Creamy coconut jellies topped with sweet passionfruit - a decadent dessert.
Ingredients:
  • 2 x 400ml cans light coconut milk
  • 18.00 gm gelatine
  • 165.00 ml passionfruit pulp (see note)
Instructions:
  • Warm coconut milk in a saucepan over medium heat for 6 minutes until hot, being careful not to boil. Transfer to a jug and cover to maintain warmth. Clean and dry the saucepan.
  • - In a saucepan, gently pour 1 cup of cold water and sprinkle gelatine over it. Warm over medium heat for 3 to 4 minutes, stirring occasionally until gelatine dissolves. - Pour in coconut milk and add sugar. Heat and stir for 3 minutes until sugar dissolves. - Remove from heat and let it cool.
  • Transfer jelly to a 4-cup mould or four 1-cup moulds. Chill for 4 hours until firm. Unmold onto plate. Top with passionfruit pulp. Enjoy!

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