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

  1. In a saucepan heat the coconut water, coconut cream, sugar and gelatin until hot and the sugar and gelatin have dissolved
  2. Let this mixture cool to room temperature
  3. Whisk in yoghurt
  4. Pour into serving vessels
  5. Cover and refrigerate until set

Berry Sauce

  1. Place frozen or fresh berries and honey into a pot with a lid
  2. Heat gently over low heat until the berries are cooked
  3. Allow to cool

Serve with berry sauce over the top of the jelly

  •  
    Coconut jelly
  • 900 ml
    coconut water
  • 100 ml
    coconut cream
  • 55 g
    sugar
  • 30 g
    gelatin
  • 100 g
    unsweetened, low-fat yoghurt
  •  
    Berry sauce
  • 500 g
    fresh or frozen berries
  • 25 g
    honey
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

  1. In a saucepan heat the coconut water, coconut cream, sugar and gelatin until hot and the sugar and gelatin have dissolved
  2. Let this mixture cool to room temperature
  3. Whisk in yoghurt
  4. Pour into serving vessels
  5. Cover and refrigerate until set

Berry Sauce

  1. Place frozen or fresh berries and honey into a pot with a lid
  2. Heat gently over low heat until the berries are cooked
  3. Allow to cool

Serve with berry sauce over the top of the jelly