
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.

SERVES
10
TIME TO MAKE
2+ hours
MEAL TYPE
Dessert
TIME TO MAKE
2+ hours
MEAL TYPE
Dessert
Find more great recipes and view nutritional information for this recipe on our website.
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