Coconut Jelly

Ingredients

• 400ml can light coconut milk

• 1 cup hot water

• 1 tablespoon gelatine

• ½ cup caster sugar

Method

Heat coconut milk in a saucepan over medium heat for 6 minutes or until hot (do not boil). 

Add gelatine to hot water. Stir with a fork until gelatine has dissolved.

Pour gelatine into 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 five ½-cup capacity jelly moulds. Refrigerate for 4 hours or until set. Invert onto serving plate. Serve cold.

Alternatively, pour jelly into a rectangular container. Refrigerate until set. Cut jelly into cubes. Serve cold.