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
SERVES
10
TIME TO MAKE
2+ hours
MEAL TYPE
Dessert
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
10 Serves
25 Serves
50 Serves
Per serve
Energy
560kJ
Total Fat
2g
Saturated Fat
1.3g
Total Carbohydrate
16.4g
Sugars
15.1g
Dietary Fibre
2g
Sodium
62mg
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
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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