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Pineapple & coconut jelly
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Prep Time:
10 minutes
Cook Time:
3 minutes
Total Time:
13 minutes
Ingredients:
  • 125ml (1/2 cup) fresh lemon juice
  • 125ml (1/2 cup) water
  • 80g (1/3 cup) caster sugar
  • 30.00 gm powdered gelatine
  • 1L (4 cups) pine coconut fruit drink (Golden Circle brand)
  • 1.5kg (1 small) pineapple, peeled, cored, cut into 1.5cm pieces
  • 120g (1 punnet) fresh raspberries
Instructions:
  • Prepare the decorative mould by rinsing it with cold water and draining the excess, ensuring it stays wet without greasing it to maintain a smooth jelly surface. Place the mould on a tray for easy handling.
  • Combine the lemon juice, water, and sugar in a saucepan. Simmer over medium-high heat, stirring until the sugar dissolves. Be careful not to simmer for too long to prevent excess evaporation. Remove from heat and sprinkle in the gelatine, making sure it doesn't touch the sides of the pan. Avoid boiling the mixture again. Whisk vigorously until the gelatine completely dissolves. Check by tilting the pan for any undissolved grains. Stir in the fruit drink, then carefully pour the mixture into a wetted mould. Fill the mould to the top to avoid jelly damage upon unmoulding. Cover with plastic wrap to maintain the flavor and refrigerate for at least 6 hours until set.
  • Prep a serving plate by rinsing with cold water to prevent sticking. Run a knife along the mould's rim. Dip the mould briefly in warm water, then invert onto the plate and shake gently to release the jelly. Repeat with warm water if needed.
  • Pat dry the plate, then refrigerate the jelly. When ready to serve, position the pineapple and raspberries around the jelly. Enjoy the fruit jelly within 2 days for optimal flavor and texture.

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