Feb. 8th, 2009

lirion: (Default)
Well, coconut jelly at least.

I hadn't realised how easy it was to make - and I'm not sure the discovery will prove good for me!

I modified the recipe slightly, mostly because I don't believe in this 'light" coconut milk business!!! - though on reflection is might have been that the light stuff sets better. Oh and because I wanted extra fatty coconut cream :) And more coconutty goodness int eh form of flakes :)

Anyway:

1 x 400ml can Coconut Cream
1 x 400ml can Coconut Milk
35g gelatine
1 cup of cold water
1 cup of castor sugar
Moist coconut flakes.

Heat coconut milk in a saucepan over medium heat for 6 minutes or until hot (do not boil). Remove to a jug and cover to keep warm. Wash and dry saucepan.

Pour 1 cup cold water into saucepan. Sprinkle over gelatine. Heat over medium heat for 3 to 4 minutes, stirring, or until gelatine has dissolved. Pour in warm coconut milk. Add sugar. Heat, stirring, for 3 minutes or until sugar has dissolved. Remove from heat. Set aside to cool.

Pour jelly into a 4-cup jelly mould or four 1-cup jelly moulds. Refrigerate for 4 hours or until set. Invert onto serving plate

Before pouring itno the mold, i added moist coconut flakes - not by measurement but until i felt I had enough spread through.

I also set mine in the freezer because I was in a rush. and am now keeping it in the freezer because cold really cold cocnutty goodness tastes divine!

Lastly I didn't bothrr with a mold, I put it in a container and handed out spoons :)

I'm thinking you could make this alcholic with malibu should you wish.

But I'm also thinking that pureed frozen raspberries would go really nicely!

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