Young Coconut Jelly

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 340 ml strained young coconut water (from 1 young coconut; reserve the flesh for making the coconut cream below)
  • 5

Method

  1. Heat the coconut water in a small heavy-based saucepan over medium heat to simmering point. Remove from the heat and add the softened gelatine, then stir to dissolve. Strain through a fine-mesh sieve into a heatproof bowl. Leave to stand for 15 minutes or until completely cool but not set.
  2. Gently spoon 40