Make this deliciously light and smooth dessert in one impressive mould to serve at the table, or make things easier by setting the jelly in two individual moulds.
Coconut and vanilla milk jelly
- 4 gelatine leaves
- 250ml (1 cup) coconut cream
- 250ml (1 cup) coconut milk
- 60ml (¼ cup) sugar
- seeds from 1 vanilla pod
- 5ml (1 tsp) vanilla extract
- 50g (½ cup) fresh coconut, grated
- To serve
- ½ pineapple, finely diced
- zest + juice of ½ lemon
- 6 mint leaves, finely chopped
Lightly grease a large jelly mould with cooking spray.
Soak the gelatine leaves in cold water.
Heat the coconut cream, coconut milk, sugar, vanilla seeds and extract over medium heat until the sugar has melted. Whisk in the squeezed gelatine leaves until smooth. Add the coconut and pour the mixture into the mould.
Allow it to set in the fridge for at least 5 hours.
To unmould the jelly, lightly dip the mould in warm water, ensuring that the water does not spill onto the jelly. Turn the mould onto a serving platter.
Combine the pineapple, lemon zest, lemon juice and mint, and serve with the jelly.
You can replace 4 gelatine leaves with 16g of powdered gelatine.