Coconut jelly with berry sauce
This jelly is great by itself, but the berry sauce will bring it to the next level. The coconut water brings a subtle coconut flavour but without any fat.
SERVES10
TIME TO MAKE2+ hours
MEAL TYPEDessert
TIME TO MAKE2+ hours
MEAL TYPEDessert
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Method
Jelly
- In a saucepan heat the coconut water, coconut cream, sugar and gelatin until hot and the sugar and gelatin have dissolved
- Let this mixture cool to room temperature
- Whisk in yoghurt
- Pour into serving vessels
- Cover and refrigerate until set
Berry Sauce
- Place frozen or fresh berries and honey into a pot with a lid
- Heat gently over low heat until the berries are cooked
- Allow to cool
Serve with berry sauce over the top of the jelly
- Coconut jelly
- 900 mlcoconut water
- 100 mlcoconut cream
- 55 gsugar
- 30 ggelatin
- 100 gunsweetened, low-fat yoghurt
- Berry sauce
- 500 gfresh or frozen berries
- 25 ghoney
Per serve
- Energy560kJ
- Total Fat2g
- Saturated Fat1.3g
- Total Carbohydrate16.4g
- Sugars15.1g
- Dietary Fibre2g
- Sodium62mg
Method
Jelly
- In a saucepan heat the coconut water, coconut cream, sugar and gelatin until hot and the sugar and gelatin have dissolved
- Let this mixture cool to room temperature
- Whisk in yoghurt
- Pour into serving vessels
- Cover and refrigerate until set
Berry Sauce
- Place frozen or fresh berries and honey into a pot with a lid
- Heat gently over low heat until the berries are cooked
- Allow to cool
Serve with berry sauce over the top of the jelly
Ingredients
- Coconut jelly
- 900 mlcoconut water
- 100 mlcoconut cream
- 55 gsugar
- 30 ggelatin
- 100 gunsweetened, low-fat yoghurt
- Berry sauce
- 500 gfresh or frozen berries
- 25 ghoney
Ingredients
- Coconut jelly
- 900 mlcoconut water
- 100 mlcoconut cream
- 55 gsugar
- 30 ggelatin
- 100 gunsweetened, low-fat yoghurt
- Berry sauce
- 500 gfresh or frozen berries
- 25 ghoney
Nutrition Facts
Per serve
- Energy560kJ
- Total Fat2g
- Saturated Fat1.3g
- Total Carbohydrate16.4g
- Sugars15.1g
- Dietary Fibre2g
- Sodium62mg
Method
Jelly
- In a saucepan heat the coconut water, coconut cream, sugar and gelatin until hot and the sugar and gelatin have dissolved
- Let this mixture cool to room temperature
- Whisk in yoghurt
- Pour into serving vessels
- Cover and refrigerate until set
Berry Sauce
- Place frozen or fresh berries and honey into a pot with a lid
- Heat gently over low heat until the berries are cooked
- Allow to cool
Serve with berry sauce over the top of the jelly
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