coconut-jelly

Coconut Jelly

A lovely light coconut milk jelly with tropical passionfruit perfect for the summer months

*For a healthy low GI sugar alternative substitute Banaban Organic Coconut Sugar

Banaban Organic Coconut Milk is now available 

 

Ingredients (serves 4)


2 x 400ml cans Banaban Organic Coconut Milk 
1 1/2 tablespoons gelatine
1 cup caster sugar (*for a healthy low GI sugar alternative substitute Banaban Organic Coconut Sugar)

2/3 cup passionfruit pulp (see note)
 
Method


Heat coconut milk in a saucepan over medium heat for 6 minutes or until hot (do not boil). Remove to a jug and cover to keep warm. Wash and dry saucepan.

Pour 1 cup cold water into saucepan. Sprinkle over gelatine. Heat over medium heat for 3 to 4 minutes, stirring, or until gelatine has dissolved. Pour in warm coconut milk. Add sugar. Heat, stirring, for 3 minutes or until sugar has dissolved. Remove from heat. Set aside to cool.

Pour jelly into a 4-cup jelly mould or four 1-cup jelly moulds. Refrigerate for 4 hours or until set. Invert onto serving plate. Spoon over passionfruit pulp. Serve.

Notes
You will need about 8 passionfruit.