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Layered coconut berry jelly
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Stunning summer dessert featuring fresh strawberries.
Ingredients:
  • Rice bran oil spray
  • 250.00 ml lemonade
  • Pink food colouring
  • 375.00 gm boiling water
  • 24.00 gm powdered gelatine
  • 270ml can coconut milk
  • 53.75 gm caster sugar
  • 6.00 gm powdered gelatine
  • 300g frozen strawberries
  • 161.25 gm caster sugar
Instructions:
  • Grease a 6cm-deep, 22cm fluted ring pan with oil. Heat lemonade in a small saucepan over medium-high heat, add a touch of food coloring for a pretty light pink hue, and bring to a simmer.
  • Place boiling water in a small bowl and sprinkle gelatine over. Stir until dissolved. Mix gelatine into lemonade mixture and pour into prepared pan. Refrigerate for 2 hours or until set.
  • Prepare the Coconut Jelly: In a small saucepan over medium-high heat, combine coconut milk and sugar. Stir for 2 to 3 minutes until sugar dissolves. Bring to a simmer. In a small bowl, pour boiling water over gelatin. Stir until dissolved. Combine gelatin mixture with coconut mixture. Let it cool for 15 minutes. Pour over the lemonade layer in the pan. Refrigerate for 2 hours until set.
  • Prepare the Strawberry jelly by combining strawberries and sugar in a small saucepan. Let it sit for 30 minutes to enhance the flavors. Then, set the saucepan over medium-high heat and bring it to a gentle simmer. Let it cook for 5 minutes until the strawberries are tender and their juices are released.
  • 1. Pour boiling water into a small bowl, add gelatine, and stir until dissolved. Combine with strawberry mixture. Strain into a jug and let cool for 15 minutes. Pour over coconut layer in pan and refrigerate until set, approximately 2 hours. Invert onto a plate, gently shake, and serve.

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