Coconut-Lime Gelee

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

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Ingredients Grams
Coconut Puree 300


  1. In a medium-sized saucepan, boil the purees, lime juice and simple syrup.
  2. Whisk in the bloomed gelatin. Pour into a medium-sized bowl, set aside to cool.
  3. When cool, pour the gelee into the Silikomart globe mold and freeze.
  4. When frozen, remove from the mold and reserve the gelee in the freezer.
  5. Refer to