Coconut Jelly with Passion Fruit

Dessert doesn't get more exotic than this retro-inspired showstopper
Coconut Jelly with Passion Fruit
ITP Images
Coconut Jelly with Passion Fruit
July 23, 2019
Preparation Time 10 minutes (plus setting time)
Cooking Time 15 minutes
Serves 6-8
PHOTO BY Hein Van Tonder
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the coconut jelly

24g gelatine leaves
1 x 400ml tin coconut cream
165g spinneysFOOD Extra Fine Caster Sugar, or to taste
1 vanilla pod, seeds scraped
2 x 400ml tins coconut milk

For the passion fruit coulis

180ml passion fruit pulp
2 tbsp spinneysFOOD Honey

METHOD

  • 1

    To make the coconut jelly, place the gelatine in a small bowl filled one third of the way with cold water. Set aside

  • 2

    In a medium-sized pot, combine the coconut cream, sugar and vanilla seeds

  • 3

    Bring the mix to a boil, take off the heat and stir in the bloomed gelatine sheets

  • 4

    Strain through a fine-mesh sieve into a large bowl and stir in the coconut milk

  • 5

    Pour the jelly mix into a 1.5L capacity silicone bundt mould and refrigerate for 4 hours or until set

  • 6

    Combine the passion fruit pulp and honey in a small, non-stick pan over a high heat. Cook for 5 minutes or until slightly thickened and syrupy. Leave to cool completely

  • 7

    To serve, invert the coconut jelly onto a serving dish and drizzle the passion fruit syrup over the top

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