Christine Manfield

Young Coconut Jelly

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 340 ml young coconut water
  • 5 g gelatine leaves, softened and squeezed

Method

  1. Heat the coconut water in a small heavy-based saucepan over medium heat to simmering point. Add the softened gelatine and stir until dissolved, then remove the pan from the heat. Strain the jelly through a fine-mesh sieve into a heatproof bowl, then leave until completely cool but not set.
  2. Spoon the coconut jelly over the coconut cream in the glasses to form a 5 m