Coconut jelly

  • 250ml warm water
  • 4 sachets powdered gelatine (just shy of 4 tbsps)
  • 750ml cream of coconut
  • 120ml whole milk
  • Nonstick cooking spray
  • 300g tinned pineapple chunks in sweetened juice
  • 75g maraschino cherries with stems
1) Begin by blooming the gelatin. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated. Set aside.

2) In a medium saucepan over medium-high heat, add the coconut cream and milk. Stir well with a whisk to combine. Bring to a simmer then stir in the gelatin mixture. Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes.

3) Spray an 20 by 20cm nonstick square cake pan with a little nonstick spray (this will help hold down the cling film). Line the cake pan with cling film (1 sheet across 1 way and another sheet across the other way, works well), leaving enough overhang so you can pick the jelly up from the pan.

4) Give the coconut mixture a final whisk and pour it into the lined pan. Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight.

5) To serve, remove the jelly from pan using the cling film and invert it onto a cutting board. Remove the cling film and discard. Using a hot knife cut the jelly into 3cm cubes.

6) Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries.

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