Tropical Jelly Dessert
Dietary requirements and food intolerances are an important consideration when cooking and this recipe has been put together at the request of a one of our loyal subscribers who is both a coeliac and lacto-intolerant.
A snazzy tropical dessert for a special occasion that offers zingy and creamy flavours with a great texture from the really easy accompanying biscuit.
open the tin of coconut milk and tip the contents into a pan to come to a boil.
dissolve the gelatin leaves in cold water until soft.
add the sugar to the hot milk to dissolve.
squeeze as much excess liquid from the gelatin leaves and add to the pan, stirring to dissolve.
strain the hot sweet cononut milk through a fine sieve into a big bowl and add the cold soya milk and alcohol (if using)
mix well and ladel into whatever glasses/moulds you are setting the jellies in.
refrigerate these for at least 4 hours, covering with clingfilm after an hour or so.
preheat oven to 150°C.
zest the lime and mix with sugar, dessicated coconut and whole egg.
beat the mixture and then place moulds of the mix (1tsp each) onto a greaseproof or non-stick paper lined tray.
bake for 15 mins until golden around the edges before removing from the oven.
peel the biscuits off of the tray and when completely cool serve with the set jellies and a drizzle of mango coulis.
- coconut milk (400ml)
- 6 leaves of gelatin
- soya milk (400ml)
- castor sugar (200g)
- splash of coconut rum (optional)
- [b][u]Coconut biscuit[/b][/u]
- desiccated coconut (40g)
- castor sugar (40g)
- 1 egg
- zest of 1 lime
- mango coulis