Enough for 6 portions
400ml: Coconut milk
125g: Creamed coconut
1. Heat the coconut milk and water in a pan until boiling.
2. Turn the heat down then dissolve the sugar and creamed coconut into it. Simmer but don’t boil.
3. Sprinkle on the gelatine powder and stir. The amount you use will depend on the type and brand, so just follow the instructions on the packet.
4. Simmer for 10 minutes.
5. The container(s) you are using to set the jelly should have been left in the fridge beforehand. Take them out now and pour in the liquid. Let them set in the fridge.
The jelly sets in two contrasting layers which gives it a cool and effortless effect! It’s great served with honeydew melon.