Coconut Jelly with Mango

Serves 4.

Ingredients

• 2 teaspoons warm water
• 1 teaspoon powdered gelatine
• 2 cups (500ml) coconut cream
• ¼ cup (55g) caster (superfine) sugar
• 2 teaspoons lime juice
• ½ teaspoon vanilla extract
• fresh mango and lime wedges, to serve

Method

1. Place the water in a small bowl and sprinkle over the gelatine.
2. Set aside until the gelatine has absorbed the water.
3. Place the coconut cream, sugar, lime juice and vanilla in a saucepan over medium heat and bring to the boil.
4. Add the gelatine mixture and stir for 1 minute.
5. Remove from heat and pour into 4 greased ½-cup capacity (125ml) moulds or ramekins.
6. Refrigerate for 4 hours or until jellies are firm.
7. Turn the jellies out and serve with mango and a squeeze of lime.