Home » Recipes » Coconut and vanilla milk jelly

Coconut and vanilla milk jelly

Name: Coconut and vanilla milk jelly
Yield: 2
Ingredients: 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

September 15, 2014 (Last Updated: January 11, 2019)

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.

Print Recipe

Coconut and vanilla milk jelly

Serves: 2

Cooking Time: 20 minutes + 5 hours or overnight to chill

Ingredients

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

Instructions

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.